Vegetable Beef and Barley Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 162.8
- Total Fat: 2.8 g
- Cholesterol: 25.2 mg
- Sodium: 82.9 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 5.1 g
- Protein: 12.1 g
View full nutritional breakdown of Vegetable Beef and Barley Soup calories by ingredient
Introduction
This classic soup is loaded with vegetables. You can omit the meat if you're really looking to save on calories. This classic soup is loaded with vegetables. You can omit the meat if you're really looking to save on calories.Number of Servings: 8
Ingredients
-
1/2 lb. lean beef
1/2 cup chopped onion
1 clove garlic, minced
5 cups water
1 can (14 oz) low-sodium diced tomatoes, undrained
3/4 cup quick-cooking barley
1/2 cup celery, chopped
1/2 cup carrots, chopped
2 beef boullion cubes
1/2 tsp. dried basil, crushed
1 bay leaf (remove before serving)
10 oz. package frozen mixed vegetables
Directions
In a large saucepan, brown beef as desired. Remove to sit. Add onion and garlic to pan and saute until onion is tender. Stir in remaining ingredients except beef and vegetables. Cover; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.
Add frozen vegetables and beef. Cook about 10 minutes until vegetables are tender. Remove bay leaf before serving.
(You may want to salt this or add more boullion as your tastes/sodium intake goals require.)
If the soup gets really thick in the refrigerator, just add a little water.
Serving Size: makes 8 (1 cup) servings
Add frozen vegetables and beef. Cook about 10 minutes until vegetables are tender. Remove bay leaf before serving.
(You may want to salt this or add more boullion as your tastes/sodium intake goals require.)
If the soup gets really thick in the refrigerator, just add a little water.
Serving Size: makes 8 (1 cup) servings