Vegetable Beef Barley Soup (Low Sodium)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 lb. lean ground beef1/2 cup chopped onion1 clove garlic, minced7 cups water1 14.5 oz. can unsalted whole tomatoes, undrained and cut into pieces1/2 cup uncooked pearled barley1/2 cup sliced celery1/2 cup sliced carrots1 cup sliced mushrooms2 packets Herb Ox Sodium Free Instant Beef Bouillon1/2 tsp. dried basil, crushed1 bay leaf1 9-10 oz. package frozen mixed vegetables
In a Dutch oven, brown the ground beef. Add onion and garlic and cook until the onion is translucent. Drain off the fat from the meat. Stir in remaining ingredients, all but the frozen vegetables. Cover and bring to a boil. Reduce heat and simmer for 60 minutes, stirring occasionally. Add frozen vegetables and cook about 10 minutes until tender. If the soup becomes too thick upon standing, add additional water. Makes 6 servings, 2 cups each.
Number of Servings: 6
Recipe submitted by SparkPeople user ROSERRR.
Number of Servings: 6
Recipe submitted by SparkPeople user ROSERRR.
Nutritional Info Amount Per Serving
- Calories: 218.6
- Total Fat: 8.4 g
- Cholesterol: 28.4 mg
- Sodium: 76.0 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 6.0 g
- Protein: 11.4 g
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