Vegetable Beef and Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 c Beef Broth1.25 lb 97% lean ground beef3/4 c raw pearl barley1 1/2 c frozen green beans1 bunch of kale, stems removed and chopped (about 4 c)1 6 oz package of portabello mushroom slices1 c sliced carrots1 c chopped onion1 c chopped celery1 6oz can tomato paste2 tbsp olive oil for cooking veggies and beefsalt and pepper to tasteyour favorite herbs and seasonings ( I use thyme and marjoram)2 c water
Makes 8 equal servings (about 2 cups or so)
Heat oil over med heat in a stock pot. Add beef, onion, garlic and saute until beef is browned. Add carrots, mushrooms and celery, continue cooking two min. Add tomato paste and stir to coat all ingredients. Cook for an additional 2-3 min to carmelize the paste. Stir in herbs, stock and water. Bring to a boil and add rinsed barley. Cover and simmer for 30 min. Add kale, cover and cook for a final 15 min or until barley and kale are cooked.
Number of Servings: 8
Recipe submitted by SparkPeople user JGUSHLAW.
Heat oil over med heat in a stock pot. Add beef, onion, garlic and saute until beef is browned. Add carrots, mushrooms and celery, continue cooking two min. Add tomato paste and stir to coat all ingredients. Cook for an additional 2-3 min to carmelize the paste. Stir in herbs, stock and water. Bring to a boil and add rinsed barley. Cover and simmer for 30 min. Add kale, cover and cook for a final 15 min or until barley and kale are cooked.
Number of Servings: 8
Recipe submitted by SparkPeople user JGUSHLAW.
Nutritional Info Amount Per Serving
- Calories: 311.9
- Total Fat: 11.5 g
- Cholesterol: 0.0 mg
- Sodium: 392.3 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 6.3 g
- Protein: 24.8 g
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