Vegetable Beef and Barley Soup
- Number of Servings: 8
Ingredients
1/2 lb. lean beef1/2 cup chopped onion1 clove garlic, minced5 cups water1 can (14 oz) low-sodium diced tomatoes, undrained3/4 cup quick-cooking barley1/2 cup celery, chopped1/2 cup carrots, chopped2 beef boullion cubes1/2 tsp. dried basil, crushed1 bay leaf (remove before serving)10 oz. package frozen mixed vegetables
In a large saucepan, brown beef as desired. Remove to sit. Add onion and garlic to pan and saute until onion is tender. Stir in remaining ingredients except beef and vegetables. Cover; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.
Add frozen vegetables and beef. Cook about 10 minutes until vegetables are tender. Remove bay leaf before serving.
(You may want to salt this or add more boullion as your tastes/sodium intake goals require.)
If the soup gets really thick in the refrigerator, just add a little water.
Serving Size: makes 8 (1 cup) servings
Add frozen vegetables and beef. Cook about 10 minutes until vegetables are tender. Remove bay leaf before serving.
(You may want to salt this or add more boullion as your tastes/sodium intake goals require.)
If the soup gets really thick in the refrigerator, just add a little water.
Serving Size: makes 8 (1 cup) servings
Nutritional Info Amount Per Serving
- Calories: 162.8
- Total Fat: 2.8 g
- Cholesterol: 25.2 mg
- Sodium: 82.9 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 5.1 g
- Protein: 12.1 g
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