042021 VEGETABLE BEEF BARLEY SOUP

Name: 042021 VEGETABLE BEEF BARLEY SOUP Recipe
Prep time: 720 min
Cook time: 240 min
Total time: 960 min
Yield: 24
Ingredients: 1.75 cup Kroger black beans -no salt added; 1.75 cup KROGER ~GREAT VALUE~DARK RED KIDNEY BEANS ~100 CALS PER 1/2 C SERV. (by MOMWANTSNOWAIST); 3.5 serving corn canned whole kernel (kroger) 1/2 cup serving (by SNEETCH); 189 grams Carrots raw; 1.645 cup Red Onion Raw (1/4 cup 40g or 1.4oz); 6 serving Garlic - minced (1 tsp) (by ELLERCADE); 168 grams Celery raw; 224 grams Peas fresh; 326 grams Cabbage fresh; 186 grams Barley pearled raw; 1.25 cup RO TEL No Salt Added Diced Tomatoes & Green Chilies; 3 pepper Jalapeno Peppers; 3 serving Kroger Vegetable Juice Spicy (8oz) (by CJBUBBA); 12 tsp Member's Mark Beef Base (by MZIZBRN07); 16 oz Beef chuck roast broiled or roasted

(1)

Minutes to Prepare: 720
Minutes to Cook: 240

Number of Servings: 24

Ingredients

1.75 cup Kroger black beans -no salt added 1.75 cup KROGER ~GREAT VALUE~DARK RED KIDNEY BEANS ~100 CALS PER 1/2 C SERV. (by MOMWANTSNOWAIST) 3.5 serving corn, canned whole kernel (kroger) 1/2 cup serving (by SNEETCH) 189 grams Carrots, raw 1.645 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 6 serving Garlic - minced (1 tsp) (by ELLERCADE) 168 grams Celery, raw 224 grams Peas, fresh 326 grams Cabbage, fresh 186 grams Barley, pearled, raw 1.25 cup RO TEL No Salt Added Diced Tomatoes & Green Chilies 3 pepper Jalapeno Peppers 3 serving Kroger Vegetable Juice, Spicy (8oz) (by CJBUBBA) 12 tsp Member's Mark Beef Base (by MZIZBRN07) 16 oz Beef chuck roast broiled or roasted

Directions

i already made it i really don't want to type the instructions.

Serving Size: MADE 24.5 CUPS

Number of Servings: 24.5

Recipe submitted by SparkPeople user PTURNER14.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 154.0
Total Fat: 4.9 g
Cholesterol: 15.2 mg
Sodium: 467.2 mg
Total Carbs: 20.4 g
Dietary Fiber: 5.3 g
Protein: 8.7 g

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Member Reviews

BILLTHOMSON
Hmmmm, beef barley, just absolutely delicious. - 4/20/21