Beef Vegetable Barley Soup (1 cup serving)
- Number of Servings: 14
Ingredients
1 tablespoon olive oil1 teaspoon minced garlicbeef chuck (3 pounds cubed)1/2 cup diced onions32 ounces of Swanson's low sodium, fat free beef broth28 ounce can diced tomatoes, with juice16 ounce package frozen soup vegetables16 ounce package PictSweet frozen zuccini and red peppers2/3 cup raw pearl barleykosher saltground black pepperoregano
Heat the olive oil. Brown onions and garlic. Add chunks of beef, with all the fat trimmed. Sprinkle kosher salt on the meat. Once the meat was browned, dump everything in crockpot, including the essence from the oil, meat, onions and garlic. Add the beef broth, the 28 ounce can of diced tomatos, both bags of frozen vegetables, and the 2/3 cup of uncooked pearled barley. Stir it together, salt, pepper and add oregano. Cook on high for 5 hours.
Number of Servings: 14
Recipe submitted by SparkPeople user CHANGING4LIFE.
Number of Servings: 14
Recipe submitted by SparkPeople user CHANGING4LIFE.
Nutritional Info Amount Per Serving
- Calories: 214.2
- Total Fat: 4.6 g
- Cholesterol: 58.3 mg
- Sodium: 324.2 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 3.7 g
- Protein: 23.8 g
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