Hearty Vegetable Beef Barley Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 259.5
- Total Fat: 10.4 g
- Cholesterol: 33.3 mg
- Sodium: 1,271.0 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 5.1 g
- Protein: 8.1 g
View full nutritional breakdown of Hearty Vegetable Beef Barley Soup calories by ingredient
Introduction
This is a hearty, filling soup that is perfect on a cold day! It's pretty healthy, but if you want to make it a little healthier you could use a low sodium broth. I like it with the 99% FAT-FREE broth in the recipe. You can also add a few stalks of celery, I didn't have any on hand as I was making this. This is a hearty, filling soup that is perfect on a cold day! It's pretty healthy, but if you want to make it a little healthier you could use a low sodium broth. I like it with the 99% FAT-FREE broth in the recipe. You can also add a few stalks of celery, I didn't have any on hand as I was making this.Number of Servings: 12
Ingredients
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1/4 c. All purpose flour
1/2 tsp. black pepper (divided)
1 tsp. Salt
1.25 lbs stew beef, cut into 1/2 inch cubes (approx.=1 pkg)
3 Tbsp. Canola Oil (divided)
2 c. white mushrooms, sliced
3 32oz. boxes of College Inn beef broth (99% Fat Free)
1 16 oz pkg petite baby carrots
1.5 c. Goya Cebada Barley (dry)
1 can Kidney Beans
1.5 c. Frozen Cut Green Beans
1 small onion, chopped
Directions
Put 2 Tbsp. canola oil in dutch oven on stove on medium heat. Put flour, salt, 1/4 tsp. pepper and beef in resealable bag and shake to coat. Pour the coated beef into the pan and brown it. Remove beef from pan and set aside.
Add 1 Tbsp. Canola oil to same pan and sautee mushrooms until tender. Add the broth, carrots, garlic powder, and remaining pepper; bring to a boil. Add barley, green beens, kidney beans, onions and beef. Reduce heat to low; cover and slow simmer for 1.5 - 2 hours, stirring occasionally until carrots and barley are tender.
Makes approximately 12 2 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user GINNY70.
Add 1 Tbsp. Canola oil to same pan and sautee mushrooms until tender. Add the broth, carrots, garlic powder, and remaining pepper; bring to a boil. Add barley, green beens, kidney beans, onions and beef. Reduce heat to low; cover and slow simmer for 1.5 - 2 hours, stirring occasionally until carrots and barley are tender.
Makes approximately 12 2 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user GINNY70.
Member Ratings For This Recipe
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