Monty's Soup (1/2 cup serving)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 82.6
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 164.1 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.0 g
- Protein: 6.9 g
View full nutritional breakdown of Monty's Soup (1/2 cup serving) calories by ingredient
Introduction
Great barley -burger soup. It is named for our beloved Lab who had it on his dried dog food for many years. I'd make him a fresh batch every week. This is human food that smells great cooking. Men, women, children, and dogs love it. Great barley -burger soup. It is named for our beloved Lab who had it on his dried dog food for many years. I'd make him a fresh batch every week. This is human food that smells great cooking. Men, women, children, and dogs love it.Number of Servings: 18
Ingredients
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1 pound lean ground round (96% lean)
1 medium sweet onion, diced
2 cloves garlic, crushed
3/4 cup frozen whole corn
1 can Italian green beans
1 can diced tomatoes (fire-roasted preferred)
3/4 cup dried pearl barley
4 to 6 cups water
1 beef bullion cube
2 carrots, diced
2 stalks celery, diced
2 teaspoons dried basil
Directions
Over medium heat, brown the ground beef in a dutch oven that has been sprayed with non-stick cooking spray. Stir while browning so beef in small pieces. When the meat has only a little pink left add the onions & garlic. Cook a couple more minutes.
Add the corn, green beans, tomatoes, barley, bullion cube, 4 cups water, carrots & celery.
When soup reaches a boil, add the basil, and reduce heat to simmer.
Add more water if desired. Let simmer for at least 90 minutes. Two hours are the best.
Soup freezes well. This makes a little more than 2 quarts.
Serving Size: Makes 18 half-cup servings
Number of Servings: 18
Recipe submitted by SparkPeople user TABRADIS.
Add the corn, green beans, tomatoes, barley, bullion cube, 4 cups water, carrots & celery.
When soup reaches a boil, add the basil, and reduce heat to simmer.
Add more water if desired. Let simmer for at least 90 minutes. Two hours are the best.
Soup freezes well. This makes a little more than 2 quarts.
Serving Size: Makes 18 half-cup servings
Number of Servings: 18
Recipe submitted by SparkPeople user TABRADIS.
Member Ratings For This Recipe
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