Hearty Vegetable Beef Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/4 c. All purpose flour1/2 tsp. black pepper (divided)1 tsp. Salt1.25 lbs stew beef, cut into 1/2 inch cubes (approx.=1 pkg)3 Tbsp. Canola Oil (divided)2 c. white mushrooms, sliced3 32oz. boxes of College Inn beef broth (99% Fat Free)1 16 oz pkg petite baby carrots1.5 c. Goya Cebada Barley (dry)1 can Kidney Beans1.5 c. Frozen Cut Green Beans1 small onion, chopped
Put 2 Tbsp. canola oil in dutch oven on stove on medium heat. Put flour, salt, 1/4 tsp. pepper and beef in resealable bag and shake to coat. Pour the coated beef into the pan and brown it. Remove beef from pan and set aside.
Add 1 Tbsp. Canola oil to same pan and sautee mushrooms until tender. Add the broth, carrots, garlic powder, and remaining pepper; bring to a boil. Add barley, green beens, kidney beans, onions and beef. Reduce heat to low; cover and slow simmer for 1.5 - 2 hours, stirring occasionally until carrots and barley are tender.
Makes approximately 12 2 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user GINNY70.
Add 1 Tbsp. Canola oil to same pan and sautee mushrooms until tender. Add the broth, carrots, garlic powder, and remaining pepper; bring to a boil. Add barley, green beens, kidney beans, onions and beef. Reduce heat to low; cover and slow simmer for 1.5 - 2 hours, stirring occasionally until carrots and barley are tender.
Makes approximately 12 2 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user GINNY70.
Nutritional Info Amount Per Serving
- Calories: 259.5
- Total Fat: 10.4 g
- Cholesterol: 33.3 mg
- Sodium: 1,271.0 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 5.1 g
- Protein: 8.1 g