Beef barley tomato vegetable soup - Crock Pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb Beef, round steak 1 cup, chopped Onions, raw 1 cup, chopped Carrots, raw 3 cup Beef broth, bouillon, consomme 1 stalk, large (11"-12" long) Celery, raw 2 cup Canned Tomatoes .5 cup Barley, pearled, raw 1 medium (2-1/4" to 3-1/4" dia.) Potato, raw
Use cooked left over roast beef or if using raw, brown in frying pan sprayed with light oil only until browned not cooked all the way through. Beef should be in small soup size (spoon size) pieces. Combine all ingredients in crock pot. Cook on high for 1 hour and then reduce to low for 4 hours. If tomatoes are whole, run through food processor or mash them.
Serving Size: Makes 6 soup bowl servings
Number of Servings: 6
Recipe submitted by SparkPeople user URBANOVI.
Serving Size: Makes 6 soup bowl servings
Number of Servings: 6
Recipe submitted by SparkPeople user URBANOVI.
Nutritional Info Amount Per Serving
- Calories: 225.5
- Total Fat: 3.6 g
- Cholesterol: 43.1 mg
- Sodium: 564.8 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 5.4 g
- Protein: 22.1 g
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