Vegetable Barley Soup
- Number of Servings: 8
Ingredients
3/4 pound lean ground beef1/2 cup chopped onion1 clove garlic, minced5 cups water1 15 oz can unsalted whole tomatoes, undrained, cut into pieces3/4 cup quick barley1/2 cup sliced celery1/2 cup sliced carrots2 beef bouillon cubes1/2 teaspoon dried basil1 bay leaf1 10oz pkg. frozen mixed vegetables
In a 4-quart saucepan or Dutch oven, brown meat. Add onions and garlic; cook until onion is tender. Drain. Stir in remaining ingredients except frozen vegetables. Cover; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Add frozen vegetables; cook about 10 minutes or until vegetables are tender. Additional water may be added if soup becomes too thick upon standing. Makes eight 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KSUMOMMY.
Number of Servings: 8
Recipe submitted by SparkPeople user KSUMOMMY.
Nutritional Info Amount Per Serving
- Calories: 215.8
- Total Fat: 9.3 g
- Cholesterol: 31.9 mg
- Sodium: 309.5 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 5.2 g
- Protein: 11.2 g
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