Vegetable Beef Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
Beef chuck, arm pot roast, 6 oz (remove) Green Beans (snap), 1 cup (remove) Peas, frozen, 1 cup (remove) Carrots, raw, 1 cup, strips or slices (remove) *Potato, raw, 1 cup diced (remove) Barley, pearled, raw, 1 cup (remove)
Cook roast in crock pot for another meal. Take 6 ounces of beef and all beef stock and save for soup. Cut potatoes and carrots into cubes or slices. Add to beef stock. Add fresh or frozen green beans and peas. About 20 minutes before serving add in barley. A 1 1/2 cup serving with a slice of wheat bread and 1 Tbsp of Brummel and Brown Yogurt Spread makes a great filling healthy meal.
Serving Size: Makes 11 1-cup servings.
Number of Servings: 11
Recipe submitted by SparkPeople user MUZICAMELTING.
Serving Size: Makes 11 1-cup servings.
Number of Servings: 11
Recipe submitted by SparkPeople user MUZICAMELTING.
Nutritional Info Amount Per Serving
- Calories: 138.0
- Total Fat: 3.3 g
- Cholesterol: 9.3 mg
- Sodium: 35.7 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 4.3 g
- Protein: 7.4 g
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