Lunch

Vegetable Beef and Barley Soup is for Lunch.

Vegetable Beef and Barley Soup takes several minutes to prepare.

Vegetable Beef and Barley Soup takes several minutes to cook.

Vegetable Beef and Barley Soup makes 8 servings.

The ingredients for Vegetable Beef and Barley Soup are:

1/2 lb. lean beef
1/2 cup chopped onion
1 clove garlic, minced
5 cups water
1 can (14 oz) low-sodium diced tomatoes, undrained
3/4 cup quick-cooking barley
1/2 cup celery, chopped
1/2 cup carrots, chopped
2 beef boullion cubes
1/2 tsp. dried basil, crushed
1 bay leaf (remove before serving)
10 oz. package frozen mixed vegetables

Here is how you make Vegetable Beef and Barley Soup:

In a large saucepan, brown beef as desired. Remove to sit. Add onion and garlic to pan and saute until onion is tender. Stir in remaining ingredients except beef and vegetables. Cover; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Add frozen vegetables and beef. Cook about 10 minutes until vegetables are tender. Remove bay leaf before serving.(You may want to salt this or add more boullion as your tastes/sodium intake goals require.)If the soup gets really thick in the refrigerator, just add a little water.Serving Size:?makes 8 (1 cup) servings

The nutritional information for Vegetable Beef and Barley Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 162.8

• Total Fat: 2.8 g
• Cholesterol: 25.2 mg
• Sodium: 82.9 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 5.1 g
• Protein: 12.1 g