29 Ratings
  • 5 Rating Star 16
  • 4 Rating Star 7
  • 1 Rating Star 2
  • 2 Rating Star 2
  • 0 Rating Star 2

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

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Ingredients

Directions

  • 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.

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  • Makes 8 servings (11 cups)

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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, 4 g fat (1 g saturated fat, 1 g polyunsaturated fat, 1 g monounsaturated fat), 25 mg cholesterol, 865 mg sodium, 20 g carbohydrates, 4 g fiber, 3 g sugar, 13 g protein.

Reviews (2)

Most helpful positive review

01/23/2014
Found the recipe on the BHG site. Should be 4-14 1/2 ounces of low sodium beef broth.

Most helpful critical review

01/23/2014
Found the recipe on the BHG site. Should be 4-14 1/2 ounces of low sodium beef broth.
29 Ratings
  • 5 Rating Star 16
  • 4 Rating Star 7
  • 1 Rating Star 2
  • 2 Rating Star 2
  • 0 Rating Star 2
01/23/2014
Found the recipe on the BHG site. Should be 4-14 1/2 ounces of low sodium beef broth.
03/19/2013
Directions not clear-4 cans of beef broth,4 cans of beef broth, 4 4 ounce cans of beef broth???????