Beef, Barley and Vegetable Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 222.6
- Total Fat: 2.6 g
- Cholesterol: 27.2 mg
- Sodium: 270.6 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 5.2 g
- Protein: 14.0 g
View full nutritional breakdown of Beef, Barley and Vegetable Soup calories by ingredient
Introduction
I love making this soup in the summer with fresh yellow squash from my garden, as well as runner beans, peas, an ear or two of corn cut from the cob, a few fresh carrots, etc. tasty, and full of good veggies. Yum! I love making this soup in the summer with fresh yellow squash from my garden, as well as runner beans, peas, an ear or two of corn cut from the cob, a few fresh carrots, etc. tasty, and full of good veggies. Yum!Number of Servings: 10
Ingredients
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1 lb lean beef (I use london broil or round) cubed into bite size pieces
1 lb beef soup bones
8 cups water
2 cans campbells double strength beef broth
1 can swansons fat free vegetable broth
3 cloves garlic
1 med. sweet onion, miced
2 tspExtra virgin olive oil
2 russet potatoes, scrubbed and cubed
1 tsp thyme
2 tsp oregano
1 bay leaf
9 cups mixed fresh veggies of choice, cut into small pieces -or-1 28 oz package frozen mixed veggies
1/2 c. uncooked barley
Directions
heat oil in dutch oven over med hi. add bones, brown. Add beef, cook until browned. Add onion and garlic, cook until onion is tender. Add thyme, oregano and bay leaf. Add water and broths. Cover and cook at simmer/very low boil for 1 hour. Remove bones. Add barley, potatoes and veggies. Cook an additional 30-45 minutes. or until veggies are tender. 1 1/2 c = 1 serving (give or take depending on size and type of vegggies used)
Number of Servings: 10
Recipe submitted by SparkPeople user KEEYAHWE.
Number of Servings: 10
Recipe submitted by SparkPeople user KEEYAHWE.
Member Ratings For This Recipe
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JOSI1959
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INDIANAGAL1