• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Hearty Vegetable Barley Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1/2 lb Lean ground beef
  • 1/2 c Chopped onion
  • 2 Garlic cloves; minced
  • 7 c Water
  • 16 oz No-salt-added tomatoes
  • -- undrained, chopped
  • 1/2 c Medium QUAKER Barley*
  • 1/2 c Sliced celery
  • 1/2 c Sliced carrots
  • 2 Beef bouillon cubes
  • 1 ts Basil
  • 1 Bay leaf
  • 1/4 ts Black pepper
  • 9 oz Frozen mixed vegetables

 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.

Ten 1-cup servings

*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 6 cups. Cook ground beef, onion and
garlic as directed above. Add remaining ingredients including frozen
vegetables. Bring to a boil. Reduce heat to low; cover. Simmer 15 to
20 minutes or until vegetables and barley are tender.

Nutrition Information: 1 cup
* Calories 110
* Protein 7g
* Carbohydrate 15g
* Fat 3g
* Cholesterol 15mg
* Dietary Fiber 2g
* Sodium 190mg
* Percent of Calories from Fat: 25%

Exchanges: Starch/Bread 1/2, Meat 1/2, Vegetable 1-1/2

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