Barley-Beef Soup

If your supermarket carries extra-lean stew meat, use it in this tantalizing stew to cut the fat even more.

Barley-Beef Soup
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9 users rated this recipe an average rating of 3.0
Makes:
8 servings
Prep:
25 mins
Cook:
8 hrs to 10 hrs (low) or 4 to 5 hours (high)
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Barley-Beef Soup

Ingredients
12
ounces beef or lamb stew meat
1
tablespoon vegetable oil
4
14 ounce cans lower-sodium beef broth
1
14 1/2 ounce can diced tomatoes, undrained
1
cup chopped onion (1 large)
1
cup peeled parsnip or potato cut into 1/2-inch pieces
1
cup frozen mixed vegetables
2/3
cup regular barley
1/2
cup chopped celery (1 stalk)
1
bay leaf
2
1
teaspoon dried oregano or basil, crushed
1/4
teaspoon ground black pepper

Directions

  1. Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet cook meat in hot oil over medium-high heat until brown. Drain off fat.
  2. Transfer meat to a 5- or 6-quart slow cooker. Stir in broth, tomatoes, onion, parsnip, frozen vegetables, barley, celery, bay leaf, garlic, oregano, and pepper.
  3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Nutrition Facts

(Barley-Beef Soup)
    Per serving:
  • 184 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 20 mg chol.,
  • 509 mg sodium,
  • 22 g carb.,
  • 5 g fiber,
  • 4 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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