Hearty Vegetable Barley Soup
Hearty Vegetable Barley Soup recipe
Yield
10 servingsPrep
30 minCook
60 minReady
60 minLow Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
ground beef, lean
|
|
| ½ | cup |
onions
chopped |
|
| 2 |
garlic cloves
minced |
|
|
| 7 | cups |
water
|
|
| 16 | ounces |
tomatoes
no-salt-added, undrained, chopped |
|
| ½ | cup |
pearl barley
medium |
|
| ½ | cup |
celery
sliced |
|
| ½ | cup |
carrots
sliced |
|
| 2 |
beef bouillon cubes
|
*
|
|
| 1 | teaspoon |
basil
|
*
|
| 1 |
bay leaves
|
*
|
|
| ¼ | teaspoon |
black pepper
|
|
| 9 | ounces |
mixed vegetables
frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
ground beef, lean
|
|
| 118 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1.7 | l |
water
|
|
| 462.4 | ml/g |
tomatoes
no-salt-added, undrained, chopped |
|
| 118 | ml |
pearl barley
medium |
|
| 118 | ml |
celery
sliced |
|
| 118 | ml |
carrots
sliced |
|
| 2 | each |
beef bouillon cubes
|
*
|
| 5 | ml |
basil
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1.3 | ml |
black pepper
|
|
| 260.1 | ml/g |
mixed vegetables
frozen |
|
Directions
In 4-quart saucepan or Dutch oven, brown ground beef.
Add onion and garlic.
Cook until onion is tender; drain.
Add remaining ingredients except frozen vegetables.
Bring to a boil.
Reduce heat to low; cover.
Simmer 40 minutes, stirring occasionally.
Add frozen vegetables; cook 10 to 15 minutes or until vegetables and barley are tender.
Add additional water if soup becomes too thick upon standing.
