Beef, Barley and Cabbage Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 oz. ground round8 cups water (or two 32-oz. low-sodium beef broth cartons and omit the granules below)3 Tbsp. Low-sodium beef bouillon granules or cubes1 (15.5 oz.) can cannellini (white kidney beans)1/2 of a medium-size fresh cabbage1 cup chopped onion1 large carrots, scraped and grated1 (8 oz.) can tomato sauce1/2 cup barley, uncooked1 bay leaf
Brown the ground beef until no pink remains. Drain off fat.
Using a 6 to 8-qt. soup pot add all the ingredients listed, including the browned meat and bring to a slight boil. Lower heat to a slow simmer and cook for about 1 to 1 1/2 hours, until the barley is cooked. Tastes even better if you allow the flavors to marry overnight. Makes 12 one-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ZINASP1.
Using a 6 to 8-qt. soup pot add all the ingredients listed, including the browned meat and bring to a slight boil. Lower heat to a slow simmer and cook for about 1 to 1 1/2 hours, until the barley is cooked. Tastes even better if you allow the flavors to marry overnight. Makes 12 one-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ZINASP1.
Nutritional Info Amount Per Serving
- Calories: 138.1
- Total Fat: 2.9 g
- Cholesterol: 16.7 mg
- Sodium: 209.1 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 4.6 g
- Protein: 8.5 g
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