Vegetable Barley Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 215.8
- Total Fat: 9.3 g
- Cholesterol: 31.9 mg
- Sodium: 309.5 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 5.2 g
- Protein: 11.2 g
View full nutritional breakdown of Vegetable Barley Soup calories by ingredient
Number of Servings: 8
Ingredients
-
3/4 pound lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
5 cups water
1 15 oz can unsalted whole tomatoes, undrained, cut into pieces
3/4 cup quick barley
1/2 cup sliced celery
1/2 cup sliced carrots
2 beef bouillon cubes
1/2 teaspoon dried basil
1 bay leaf
1 10oz pkg. frozen mixed vegetables
Directions
In a 4-quart saucepan or Dutch oven, brown meat. Add onions and garlic; cook until onion is tender. Drain. Stir in remaining ingredients except frozen vegetables. Cover; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Add frozen vegetables; cook about 10 minutes or until vegetables are tender. Additional water may be added if soup becomes too thick upon standing. Makes eight 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KSUMOMMY.
Number of Servings: 8
Recipe submitted by SparkPeople user KSUMOMMY.