Vegetable Barley Soup

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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.