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Healthy Recipes > Soups & Salads > Vegetable Beef Barley Soup

Vegetable Beef Barley Soup

Cook Time

4 1/2 hours


Vegetable Beef Barley Soup

Publish Date: February 05, 2015


While chopping vegetables, prepare beef broth. In a large pot, dissolve 6 3/4 teaspoons (equal to 2 tablespoons + 3/4 teaspoon) beef broth powder in 6 cups of boiling water. Set aside.

In a large skillet, heat 2 teaspoons of the oil over medium-high heat.

Dry off the meat with paper towels and lightly sprinkle with salt and pepper. Add the meat to the pan and brown on all sides, about 5 minutes total.

Transfer to a 5- or 6-quart slow cooker.

Add the remaining 2 teaspoons of oil to the skillet. Add the onion and saute until the onion begins to soften, roughly four minutes. Stir frequently. Add the garlic and cook for another minute.

Move the mixture from the skillet into the slow cooker.

Add the carrots, celery, mushrooms, broth, tomatoes, barley, and thyme to the slow cooker and stir to mix well.

Cover and cook on high for 4 hours or low for 6 to 8 hours. Season to taste with salt and pepper. Serve warm with a sprinkling of parsley, if desired.


Adapted from Simple Nourished Living.

Makes 8 servings. Serving size 1.5cup.

Nutritional Breakdown (per serving):

Calories 182, Fat 5 grams [Saturated Fat 1.1 g, Trans Fat 0 g, Monounsaturated Fat 1.8 g, Polyunsaturated Fat 0.2 g], Protein 15.3 grams, Sodium 629.9 mgs, Carbohydrates 17.6 grams, Fiber 4 grams

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