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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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)

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 total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 25 mg cholesterol; 865 mg sodium. 340 mg potassium; 20 g carbohydrates; 4 g fiber; 3 g sugar; 13 g protein; 486 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 1 mcg vitamin b12; 50 mg calcium; 2 mg iron;

Reviews (2)

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