Beef / Pork

Rumbamel's Crockpot Beef Barley Veggie Soup is for Dinner.

Rumbamel's Crockpot Beef Barley Veggie Soup takes 10 minutes to prepare.

Rumbamel's Crockpot Beef Barley Veggie Soup takes 240 minutes to cook.

Rumbamel's Crockpot Beef Barley Veggie Soup makes 6 servings.

The ingredients for Rumbamel's Crockpot Beef Barley Veggie Soup are:

-2 cans Hormel Roast beef with gravy, 12 oz each, I also use Aldi brand sometimes (Brookdale)
-1 can, tomato sauce, 8 oz, I used Hunts, this time
-1 can 99% fat free chicken broth, I use Aldi's brand Fit and Active
-1/3 C Quaker quick cooking barley (dry and uncooked)
-6 oz baby carrots, cut to bite sized pieces
-1 med. to large onion or 2 C chopped, I use white
-1/2 C frozen peas

Here is how you make Rumbamel's Crockpot Beef Barley Veggie Soup:

---Chop your carrots into bite sized pieces and chop your onion as well. Put all other ingredients in the crockpot and stir well. Cover and cook on high for 3-4 hours or until barley and carrots are done.---Makes 6 servings of 1 C each.---Enjoy!!Serving Size: Makes 6 servings of 1 C each.Number of Servings: 6Recipe submitted by SparkPeople user RUMBAMEL.

The nutritional information for Rumbamel's Crockpot Beef Barley Veggie Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 199.1

• Total Fat: 4.1 g
• Cholesterol: 33.2 mg
• Sodium: 933.4 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 3.7 g
• Protein: 19.5 g

The dietary needs meet for Rumbamel's Crockpot Beef Barley Veggie Soup is Low Fat