Vegetable Beef Barley Soup (Low Sodium)

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 218.6
  • Total Fat: 8.4 g
  • Cholesterol: 28.4 mg
  • Sodium: 76.0 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 6.0 g
  • Protein: 11.4 g

View full nutritional breakdown of Vegetable Beef Barley Soup (Low Sodium) calories by ingredient
Submitted by:


Number of Servings: 6

Ingredients

    1/2 lb. lean ground beef
    1/2 cup chopped onion
    1 clove garlic, minced
    7 cups water
    1 14.5 oz. can unsalted whole tomatoes, undrained and cut into pieces
    1/2 cup uncooked pearled barley
    1/2 cup sliced celery
    1/2 cup sliced carrots
    1 cup sliced mushrooms
    2 packets Herb Ox Sodium Free Instant Beef Bouillon
    1/2 tsp. dried basil, crushed
    1 bay leaf
    1 9-10 oz. package frozen mixed vegetables

Directions

In a Dutch oven, brown the ground beef. Add onion and garlic and cook until the onion is translucent. Drain off the fat from the meat. Stir in remaining ingredients, all but the frozen vegetables. Cover and bring to a boil. Reduce heat and simmer for 60 minutes, stirring occasionally. Add frozen vegetables and cook about 10 minutes until tender. If the soup becomes too thick upon standing, add additional water. Makes 6 servings, 2 cups each.

Number of Servings: 6

Recipe submitted by SparkPeople user ROSERRR.

Rate This Recipe