Hearty Vegetable Beef Barley Soup
- Number of Servings: 12
Ingredients
1/2 lb. 93% lean ground beef1/2 c. onion or shallots, chopped1 clove garlic, minced7 c. water1 large can whole unsalted tomatoes, chopped into smaller pieces (undrained)1/2 c. barley1/2 c. celery, sliced1/2 c. carrots, sliced2 beef bouillon cubes1 T. basil1 bay leaf1 9-oz package frozen mixed vegetables (I used 2 c. frozen lima beans, 0.5 c. frozen peas, and 2 ears worth of frozen corn off the cob)1 t. salt.5 t. black pepper
Makes 12 1-cup servings. In a 4-quart saucepan or Dutch oven, brown meat. Add shallot (or onion) and garlic, cook until onion is tender. Drain. Stir in remaining ingredients except frozen vegetables. Cover, bring to a boil. Reduce heat, simmer 40-50 minutes, stirring occasionally. Add frozen vegetables; cook about 20 minutes or until vegetables are tender. Season with salt & pepper. Additional water may be added if soup becomes too thick upon standing.
Number of Servings: 12
Recipe submitted by SparkPeople user KKELLY01.
Number of Servings: 12
Recipe submitted by SparkPeople user KKELLY01.
Nutritional Info Amount Per Serving
- Calories: 137.3
- Total Fat: 1.9 g
- Cholesterol: 11.2 mg
- Sodium: 377.0 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 5.1 g
- Protein: 9.1 g
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