Beef, Barley and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 lb lean beef (I use london broil or round) cubed into bite size pieces1 lb beef soup bones8 cups water2 cans campbells double strength beef broth1 can swansons fat free vegetable broth3 cloves garlic 1 med. sweet onion, miced2 tspExtra virgin olive oil2 russet potatoes, scrubbed and cubed1 tsp thyme2 tsp oregano1 bay leaf 9 cups mixed fresh veggies of choice, cut into small pieces -or-1 28 oz package frozen mixed veggies 1/2 c. uncooked barley
heat oil in dutch oven over med hi. add bones, brown. Add beef, cook until browned. Add onion and garlic, cook until onion is tender. Add thyme, oregano and bay leaf. Add water and broths. Cover and cook at simmer/very low boil for 1 hour. Remove bones. Add barley, potatoes and veggies. Cook an additional 30-45 minutes. or until veggies are tender. 1 1/2 c = 1 serving (give or take depending on size and type of vegggies used)
Number of Servings: 10
Recipe submitted by SparkPeople user KEEYAHWE.
Number of Servings: 10
Recipe submitted by SparkPeople user KEEYAHWE.
Nutritional Info Amount Per Serving
- Calories: 222.6
- Total Fat: 2.6 g
- Cholesterol: 27.2 mg
- Sodium: 270.6 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 5.2 g
- Protein: 14.0 g
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