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Beef and Barley Soup


Thursday, January 01, 2004
6 servings, approximately 1 1/4 C. each
1/2 lb. 93% fat-free ground beef1/2 C. chopped onion
2 cloves garlic, minced
7 C. water
1 can (14.5 oz.) diced tomatoes
1/2 C. dry barley
1/4 C. dried parsley
2 beef bouillon cubes
1/2 tsp. dried basil
1 bay leaf
1 C. frozen green beans
1 red bell pepper, chopped
1/2 C. sliced mushrooms
1/2 C. carrot coins
1/2 C. chopped celery

In a 4-quart saucepan or Dutch oven, brown ground beef. Drain, rinse and return to pan. Add onion and garlic. Sauté until onion is clear. Add water, tomatoes, barley, parsley, bouillon cubes, basil and bay leaf. Cover. Bring to a boil. Reduce heat and simmer 50-60 minutes, stirring occasionally. Add remaining ingredients. Simmer uncovered 10 minutes or until vegetables are tender. Remove bay leaf before serving.
Nutrition Facts:
155 calories, 21g carbohydrate, 12g protein, 3.3g fat, 1.1g saturated fat, 22mg cholesterol, 4.8g dietary fiber, 600mg sodium
Adapted recipe by Cherree Adams, MS, RD, LD
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