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
Hearty Vegetable Barley Soup
Prep Time
20 min
Cook Time
45 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
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.
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