Side Pannel
Hearty Vegetable Barley Soup
Hearty Vegetable Barley Soup
- Recipe Submitted by ADMIN on 09/26/2007
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
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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