Hamburger Vegetable Barley Soup

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 191.1

Total Fat: 6.2 g
Cholesterol: 21.3 mg
Sodium: 56.1 mg
Total Carbs: 25.7 g
Dietary Fiber: 5.0 g
Protein: 8.8 g

View full nutritional breakdown of Hamburger Vegetable Barley Soup calories by ingredient

Introduction

I found this recipe on the Quaker Quick Barley Box. Can use Lean Ground Turkey instead of lean ground beef. I had issues with SP ingredient list so they will be modified in the actual recipe shown
The prep time is approximate!
I modified the recipe from the box of barley.
8-1 cup servings 4 weight watcher points
I found this recipe on the Quaker Quick Barley Box. Can use Lean Ground Turkey instead of lean ground beef. I had issues with SP ingredient list so they will be modified in the actual recipe shown
The prep time is approximate!
I modified the recipe from the box of barley.
8-1 cup servings 4 weight watcher points

Minutes to Prepare: 5

Minutes to Cook: 20

Number of Servings: 8

Ingredients

1/2 lb. lean ground beef (or turkey)

1/2 C. chopped onion

1 clove garlic, minced

5 cups water

1 14-1/2 can unsalted whole tomatoes, undrained cut into pieces (or crushed)

3/4 C. Quaker Quick Barley

2 beef bouilion cubes (or 2 tsp. granules)

1/2 tsp. dried basil, crushed with palms of hands. brings out more flavor.

1 bay leaf

1 16 oz bag Recipe Beginnings Vetetable Soup Mix (carrots potatoes corn green beans grean peas lima beans okra celery onions)

Directions

In a 4 quart saucepan or dutch oven, brown meat. Add onion ang 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 10 minutes or util vegetables are tender. Additional water may be added if soup becomes too thick upon standing.
Eight 1 CUP SERVINGS

Number of Servings: 8

Recipe submitted by SparkPeople user MOLLIEBEAN.