Beef Barley & Vegetable Soup
Better than anything that comes out of a can, and almost as cheap
Ingredients
- ¾ lb ground beef
- ½ cup barley
- 1 bay leaf
- 2 Tbs minced onion ((dried))
- 4 cups beef broth (divided)
- 6 oz frozen vegetables ((half of a 12-oz bag))
Instructions
- In a 2-quart saucepan, brown the ground beef until it is cooked. Drain any excess fat.
- Add the barley, bay leaf, minced onion, and two cups of the beef broth.
- Bring to a boil, then reduce to a simmer, cover, and cook until the barley is tender, approximately 30 minutes.
- When the barley is tender, remove the bay leaf, add the remaining broth and the frozen vegetables.
- Bring back up to a simmer and cook until the vegetables are tender. Season to taste and serve.
Notes
In place of minced onions, you can use a small onion, chopped fine.
Nutrition Facts
Beef Barley & Vegetable Soup
Amount per Serving
Calories
234
% Daily Value*
Fat
12
g
18
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
40
mg
13
%
Sodium
649
mg
28
%
Potassium
396
mg
11
%
Carbohydrates
17
g
6
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
15
g
30
%
Vitamin A
1444
IU
29
%
Vitamin C
4
mg
5
%
Calcium
36
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.