vegetable beef barley soup

12 oz Beef, top sirloin
2 cup Vegetable Broth
2 cup Beef Broth - Swanson Low Sodium
3 tsp Tone's Beef Base (by AROSE4U)
.5 cup, chopped Onions, raw
.5 stalk, large (11"-12" long) Celery, raw
1 cup Del Monte Diced Tomatoes, No Salt Added
2 cup, chopped Carrots, raw
6 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend
3.5 cup diced Potato, raw
2 cup kernels Yellow Sweet Corn, Frozen
3 serving Beans, Green Cut Frozen (Great Value) 2/3 cup
4 cup Barley, pearled, cooked
4 cup Barley, pearled, cooked
24 cup (8 fl oz) Water, tap

add whatever vegetables you like I don't add peas as I don't like them. takes awhile to make but makes a lot and after frozen makes an easy lunch or add a salad for an easy dinner.

brown cubed beef in large stalk pot ( if beef is partially frozen you don't need to add oil) saute chopped celery onion and 1 carrot in 1 table spoon of low fat margarine add to beef add 1 gallon of water and Mrs dash bring to boil add tomatoes beef base vegetable and beef broth boil for 30 minutes. Slice or chop carrots add to soup with 2 quarts of water bring to boil for 15 minutes. Peel and dice potatoes add to soup boil for another 30 minutes add corn green beans and barley boil 15 minutes and enjoy

Serving Size: 20 2 cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user PATTY724724.