Homemade Low Sodium Beef Barley Vegetable Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 207.0
  • Total Fat: 3.8 g
  • Cholesterol: 28.0 mg
  • Sodium: 94.8 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 13.5 g

View full nutritional breakdown of Homemade Low Sodium Beef Barley Vegetable Soup calories by ingredient


Introduction

Crock Pot Low Sodium Beef Barley Vegetable Soup Crock Pot Low Sodium Beef Barley Vegetable Soup
Number of Servings: 10

Ingredients

    3 Klondike Goldust Express yellow skin potatoes - Cube them!
    1 cup, chopped Carrots, raw
    1 cup Birdseye- Sweet Kernel Corn , Frozen
    1 cup Peas, Green Petite, Frozen
    1 cup Bird’s Eye Cut Green Beans Frozen
    1 cup Quaker Oats medium pearled Barley
    32 ounces - Low Sodium Vegetable Broth
    16 ounces - Black Angus Stew Meat 93% lean


Tips

I'm trying to watch my sodium and carb intake and store bought soups have so much sodium in them, so I figured I'd try to make a soup that's better for me and hopefully for you..!!
If you use canned ingedients you will be adding alot of sodium, so always use Frozen Veggies, and read the lables of other ingredients to make sure you're keeping it low for everything you put into your crock pot..


Directions

Throw it all in a crock pot set on low and in 12 hours very thick "soup" if like it thinner then add water (about 2 cups will thin it a bit)
It will be very bland so add seasonings as you like.. I add small amounts of table salts to the bowl I'm eating soup from..

Serving Size: 10 - 1 Cup Servings

Number of Servings: 10

Recipe submitted by SparkPeople user TEELINDSAY.