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Hearty Beef-Barley Soup

Hearty Beef-Barley Soup
  • Prep 25 min
  • Total 1 hr 45 min
  • Ingredients 9
  • Servings 8
OK with vitamin A! The veggies in this recipe offer a super source of antioxidant vitamin A that helps prevent cell damage.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 lb lean beef stew meat, cut into cubes
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 carton (32 oz) 50% less sodium beef broth
  • 2 cups water
  • 1 cup uncooked barley
  • 2 teaspoons dried basil leaves
  • 1 bag (12 oz) frozen mixed vegetables, thawed
  • 1 medium onion, chopped (1/2 cup)

Directions

  • 1
    In 4-quart Dutch oven, heat oil over high heat. Add beef; cook and stir until no longer pink. Drain off fat.
  • 2
    Stir in tomatoes, broth and water. Heat to boiling. Add barley and basil. Reduce heat to low; cover and simmer 1 hour.
  • 3
    Add mixed vegetables and onion; cover and simmer 15 to 20 minutes longer or until vegetables are tender.

Expert Tips

  • Cut the meat into about 1/2-inch cubes. This makes it just the right size for eating lots of small meat pieces throughout the soup.
  • The barley in leftover soup may absorb much of the liquid. Reheat and serve as a casserole or thin it with beef broth or tomato juice to your desired consistency.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
300mg
13%
Potassium
430mg
12%
Total Carbohydrate
32g
11%
Dietary Fiber
6g
24%
Sugars
6g
Protein
17g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • OK with vitamin A! The veggies in this recipe offer a super source of antioxidant vitamin A that helps prevent cell damage.
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