Beef and Barley Soup

Oxmoor House
6 servings (serving size: 1 1/2 cups)

Ingredients

+ Add To Shopping List
1 pound ground round
5 1/4 cups water
1/2 cup chopped onion
1/3 cup uncooked medium barley
1/3 cup dried green split peas
1 tablespoon beef-flavored bouillon granules
1/4 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 (14 1/2-ounce) can no-salt-added stewed tomatoes
1 (5.5-ounce) can low-sodium vegetable juice
1 bay leaf
3/4 cup chopped celery with leaves
1/2 cup sliced carrot

Preparation

1. Cook ground round in a Dutch oven over medium-high heat until browned, stirring until it crumbles. Drain, if necessary.

2. Return meat to Dutch oven; add water and remaining ingredients, except celery and carrot. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add celery and carrot to Dutch oven; cover and cook 30 minutes. Remove and discard bay leaf.

Created date

April 2008

Nutritional Information

Calories 224
Caloriesfromfat 20 %
Fat 5 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 21.2 g
Carbohydrate 23.3 g
Fiber 7.3 g
Cholesterol 46 mg
Iron 0.0 mg
Sodium 240 mg
Calcium 0.0 mg