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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (521g) Recipe makes 6 servings |
||
| Calories 224 | ||
| Calories from Fat 59 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.6g | 10% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.4g | ||
| Cholesterol 37mg | 12% | |
| Sodium 779mg | 32% | |
| Potassium 783mg | 22% | |
| Total Carbohydrate 27.3g | 9% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 8.3g | ||
| Protein 15.6g | 31% | |
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Beef Vegetable and Barley Soup
By: Engrossed
Sep 28, 2007
From: "Skinny One-Pot Meals" by Ruth Glick. "Thick and hearty, this soup will warm you up on a cold winter day."
SERVES 6
Ingredients
- 3/4 lb lean ground beef
- 1 large onion, chopped
- 2 large garlic cloves, minced
- 3 cups cabbage, shredded
- 2 large celery ribs, sliced
- 2 large carrots, peeled and sliced
- 1/3 cup pearl barley
- 1 cup potato, peeled and cut into 3/4inch cubes
- 5 beef bouillon cubes
- 2 teaspoons dried thyme leaves
- 1 teaspoon dried basil leaves
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon mustard powder
- 2 bay leaves
- 1/4 teaspoon black pepper
- 6 cups water
- 1 (16 ounce) can stewed tomatoes, added at end
- salt, to taste added at end (optional)
Directions
1
In Dutch oven or large skillet, combine ground beef, onion, and garlic. Cook over medium heat, stirring frequently, until beef has changed color. Drain fat.2
In a large crockpot, combine the beef mixture and the rest of the ingredients up to the water.3
Cover and cook on low 7-9 hours or until barley is tender.4
When barley is tender add tomatoes. Cook an additional 10 minutes.5
Add salt, if desired.
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Featured Reviews for This Recipe
From: Charlotte J
On Feb 25, 2008
The thyme smelled sooo good as this was cooking. The soup really hit the spot on this cold snowy day. The kids had a 'snow day' and keep asking when it was going to be done. I did add 1 cup more of the water. But the soup was really just perfect. Thank you for posting Made for 1 2 3 Hit Wonders game 2008
From: Annacia
On Oct 25, 2007
I used some Healthy Meat Balls that were in the freezer in place of the ground beef and beef soup base. I'm not sure that the chili powder and mustard helped the flavor here but I found that I didn't have the stewed tomato's I thought I did and since I didn't think tomato sauce would be a good sub I didn't add any tomato at all. That could well have made the difference so I'm not giving it any stars as I don't feel that it would be fair to the recipe. I liked it but I think I'd add more barley and make sure that I have the stewed tomato's next time.
From: KITTENCAL
On Oct 11, 2007
with a few amount adjustments we enjoyed this soup, I used beef broth and omitted the boullion cubes and also add in 2 teaspoons crushed red chili flakes, I have never added in mustard powder to soup, not sure if the flavor even came through, this is a wonderful hearty soup with lots of flavor, thanks for sharing hon!...Kitten
From: MEP
On Oct 4, 2007
Good soup! I'm not a crockpot person, so I did mine in my dutch oven. I simmered it for about an hour and 1/2 and put the tomatoes in right away. Thanks!
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