Vegetable Beef and Barley Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 311.9
- Total Fat: 11.5 g
- Cholesterol: 0.0 mg
- Sodium: 392.3 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 6.3 g
- Protein: 24.8 g
View full nutritional breakdown of Vegetable Beef and Barley Soup calories by ingredient
Number of Servings: 8
Ingredients
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8 c Beef Broth
1.25 lb 97% lean ground beef
3/4 c raw pearl barley
1 1/2 c frozen green beans
1 bunch of kale, stems removed and chopped (about 4 c)
1 6 oz package of portabello mushroom slices
1 c sliced carrots
1 c chopped onion
1 c chopped celery
1 6oz can tomato paste
2 tbsp olive oil for cooking veggies and beef
salt and pepper to taste
your favorite herbs and seasonings ( I use thyme and marjoram)
2 c water
Directions
Makes 8 equal servings (about 2 cups or so)
Heat oil over med heat in a stock pot. Add beef, onion, garlic and saute until beef is browned. Add carrots, mushrooms and celery, continue cooking two min. Add tomato paste and stir to coat all ingredients. Cook for an additional 2-3 min to carmelize the paste. Stir in herbs, stock and water. Bring to a boil and add rinsed barley. Cover and simmer for 30 min. Add kale, cover and cook for a final 15 min or until barley and kale are cooked.
Number of Servings: 8
Recipe submitted by SparkPeople user JGUSHLAW.
Heat oil over med heat in a stock pot. Add beef, onion, garlic and saute until beef is browned. Add carrots, mushrooms and celery, continue cooking two min. Add tomato paste and stir to coat all ingredients. Cook for an additional 2-3 min to carmelize the paste. Stir in herbs, stock and water. Bring to a boil and add rinsed barley. Cover and simmer for 30 min. Add kale, cover and cook for a final 15 min or until barley and kale are cooked.
Number of Servings: 8
Recipe submitted by SparkPeople user JGUSHLAW.
Member Ratings For This Recipe
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