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Nutrition Facts
| Serving Size | 1 cup |
| Amount Per Serving | |
| Calories | 303 |
% Daily Value | |
| Total Fat 6.5g | 19% |
| Saturated Fat 2.5g | 7% |
| Trans Fat | 0.5% |
| Cholesterol 31mg | |
| Sodium 111mg | |
| Total Carbohydrate 43.0g | 57% |
| Dietary Fiber 9.0g | 12% |
| Sugars 8.0g | 11% |
| Protein 18.0g | 24% |
| Vitamin A | 4297.0% |
| Vitamin C | 10.0% |
| Calcium | 73% |
| Iron | 3.8% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
|---|---|---|---|---|
5 min. |
50 min. |
55 min. |
6 |
303 |
Beef Barley Soup
Ingredients:
1 tsp vegetable oil
1 cup chopped onions
8 ounces extra lean ground beef
1 cup lentils
1/2 cup pearled barley
3 cups frozen mixed vegetables
15 ounce can diced tomatoes, no added salt
6 cups water
6 tsp low-sodium beef bouillon
1 tsp garlic powder
1 tsp thyme
1 tsp oregano
Heat a large pan over medium-high heat. Add the oil and saute the onions and beef until browned, about 5 minutes. Drain off the excess fat. Add the rest of the ingredients. Bring to a boil then reduce to a simmer. Cook for 45 minutes. Serve hot.
1 cup chopped onions
8 ounces extra lean ground beef
1 cup lentils
1/2 cup pearled barley
3 cups frozen mixed vegetables
15 ounce can diced tomatoes, no added salt
6 cups water
6 tsp low-sodium beef bouillon
1 tsp garlic powder
1 tsp thyme
1 tsp oregano
Heat a large pan over medium-high heat. Add the oil and saute the onions and beef until browned, about 5 minutes. Drain off the excess fat. Add the rest of the ingredients. Bring to a boil then reduce to a simmer. Cook for 45 minutes. Serve hot.
Instructions:
1 tsp vegetable oil
1 cup chopped onions
8 ounces extra lean ground beef
1 cup lentils
1/2 cup pearled barley
3 cups frozen mixed vegetables
15 ounce can diced tomatoes, no added salt
6 cups water
6 tsp low-sodium beef bouillon
1 tsp garlic powder
1 tsp thyme
1 tsp oregano
Heat a large pan over medium-high heat. Add the oil and saute the onions and beef until browned, about 5 minutes. Drain off the excess fat. Add the rest of the ingredients. Bring to a boil then reduce to a simmer. Cook for 45 minutes. Serve hot.