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Hearty Vegetable Barley Soup

Name: Hearty Vegetable Barley Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 5 servings.
Ingredients: 1/2 pound lean ground beef (90% lean); 5 cups water; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 small onion, chopped; 1 celery rib, sliced; 1 medium carrot, sliced; 2 teaspoons reduced-sodium beef bouillon granules; 1 bay leaf; 1 garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon dried basil; 1/4 teaspoon pepper; 2 cups frozen mixed vegetables; 3/4 cup quick-cooking barley

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Total Time

Prep: 20 min. Cook: 45 min.

Makes

5 servings

My mom picked up this barley soup recipe in her fitness class and passed it to me. It’s loaded with goodness! Sometimes, I substitute ground turkey as the meat and use chicken bouillon instead of beef flavored.—Emily Melton, Prophetstown, Illinois

Hearty Vegetable Barley Soup Recipe photo by Taste of Home

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Ingredients

1/2 pound lean ground beef (90% lean)
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 small onion, chopped
1 celery rib, sliced
1 medium carrot, sliced
2 teaspoons reduced-sodium beef bouillon granules
1 bay leaf
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups frozen mixed vegetables
3/4 cup quick-cooking barley

Directions

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leaf, garlic, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Stir in mixed vegetables and barley; return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Discard bay leaf.

Nutrition Facts

1-1/2 cups: 233 calories, 5g fat (2g saturated fat), 28mg cholesterol, 527mg sodium, 35g carbohydrate (6g sugars, 9g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

Hearty Vegetable Barley Soup

Ingredients

Directions

Nutrition Facts

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