Beef Barley Soup
Ingredients
6 6 servings (approx. 1.5 cups per serving)
Scaled from 6 6 servings (approx. 1.5 cups per serving)
- 1 tablespoon olive oil
- 1 onion chopped
- 1 garlic clove minced
- 2 carrots sliced
- 1 stalk celery sliced
- 2 cups cooked beef
- 6 cups reduced sodium beef broth
- 15 oz petite diced tomatoes, undrained
- ½ green pepper diced
- ⅔ cup barley
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon dried thyme
- 1 package beef gravy mix
- 1 bay leaf
- 2 tablespoons red wine optional
- 2 tablespoons fresh parsley or 2 teaspoons dried
Instructions
-
Cook onions and garlic in oil over medium heat until softened.
-
Add remaining ingredients and bring to a boil.
-
Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.
-
Remove bay leaf and serve.
Nutrition
Per serving
| Calories | 265 |
|---|---|
| Fat | 8 |
| Saturated fat | 2 |
| Trans fat | 0 |
| Unsaturated fat | 6 |
| Cholesterol | 42 |
| Sodium | 680 |
| Carbohydrates | 24 |
| Fiber | 5 |
| Sugar | 4 |
| Protein | 21 |