Rating: 4 stars
27 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2

Add your choice of meat--beef or lamb--to this low-fat tomato-based barley and vegetable soup recipe.

Source: Better Homes and Gardens

Gallery

Credit: Marty Baldwin

Recipe Summary

prep:
25 mins
cook:
1 hr 45 mins
total:
2 hrs 10 mins
Servings:
8
Yield:
11 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).

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  • Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.

  • Makes 8 servings (11 cups)

Slow-cooker directions:

Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Nutrition Facts

171 calories; fat 4g; cholesterol 25mg; saturated fat 1g; carbohydrates 20g; mono fat 1g; poly fat 1g; insoluble fiber 4g; sugars 3g; protein 13g; vitamin a 485.9IU; vitamin c 11.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.4mg; vitamin b6 0.2mg; folate 32.3mcg; vitamin b12 1.1mcg; sodium 865mg; potassium 340mg; calcium 50.5mg; iron 2mg.
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