Beef, vegetable, and barley soup

Yield: 7 servings

Measure Ingredient
¾ pounds Ground round
1 large Onion; chopped
2 larges Garlic cloves; minced
3 cups Cabbage; shredded
2 larges Celery stalks; sliced
2 larges Carrots; peeled & sliced
⅓ cup Pearled barley
1 cup Potato cubes; peeled
5 \N Beef bouillon cubes
2 teaspoons Dried thyme leaves
1 teaspoon Dried basil leaves
1 teaspoon Chili powder
1 teaspoon Paprika
½ teaspoon Dry mustard powder
2 \N Bay leaves
¼ teaspoon Black pepper
6 cups Water
1 can Stewed tomatoes,
\N \N (reduced-sodium/regular)
\N \N Salt, to taste; optional

Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X In Dutch oven or large skillet, combine ground beef, onion, and garlic. Cook over medium heat, stirring frequently, until beef has changed color.

Turn out meat mixture onto large plate lined with paper towels to absorb any excess fat.

In large crock pot, combine cabbage, celery, carrots, barley, potatoes, bouillon cubes, thyme, basil, chili powder, paprika, mustard, bay leaves, and pepper. Add beef and onion mixture. Add water. Cover and cook on low 7 to 9 hours or until barley is tender.

Add tomatoes. Cook an additional 10 mins. Add salt, if desired.

NUTRITIONAL DATA (based on 7 servings): Per Serving: Calories 199 Fat (gm) 6⅗ Sat. fat (gm) 2⅖ Cholesterol (mg) 30 Sodium (mg) 809 Protein (gm) 13 Carbohydrate (gm) 24 % Calories from fat 29

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