Vegetable Barley and Beef Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 162.5
  • Total Fat: 2.0 g
  • Cholesterol: 27.2 mg
  • Sodium: 406.4 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 15.0 g

View full nutritional breakdown of Vegetable Barley and Beef Soup calories by ingredient
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Home made veggie beef soup, low fat, low carb, fiber rich and ohhh soo good! Home made veggie beef soup, low fat, low carb, fiber rich and ohhh soo good!
Number of Servings: 10


    1 pound Sirloin tip roast/steak cut into 1 inch, thin strips or diced.
    1/2 cup onion
    1 can cut green beans
    1 32 oz can diced tomatoes in juice
    1 cup whole kernel corn
    1 medium-large potatoe diced (peeled if desired)
    1 cup sliced mushrooms
    1/2 cup diced carrots
    1/2 cup diced or sliced celery
    1 TBS garlic powder
    3 TBS dried parsley
    3/4 cup pearl barley--raw
    5 cups beef stock
    (any other desired vegetables--not counted in nutrition information)


Place all ingredients in dutch oven or crock pot except barley. Bring to a boil. Add barley, stirring to distribute evenly. Return to boil, reduce heat and simmer, covered one hour or until barley is cooked to desired consistency. Add more broth if needed to make soup.

Serving Size: Makes 10, two cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user RABONN45.

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