Soup, Chili & Stew
Beef and Barley Soup
Dietitian Tip: To use up leftover vegetables swap out the vegetables in this recipe for any vegetable you have in your fridge.
Servings and Ingredients
|1 tsp. Hy-Vee Select olive oil|
|2 clove(s) garlic, minced|
|1 medium white onion, diced|
|1 stalk(s) celery, diced|
|1 lbs. bottom round steak, cubed|
|1 qt. reduced-sodium beef broth|
|1 (15 oz) can no-salt added diced tomatoes, undrained|
|1 (12 oz) can spicy V-8 juice|
|½ c. pearled barley|
|1 c. frozen Hy-Vee green beans|
|1 c. chopped carrots|
|1 c. chopped parsnips|
Things To Grab
- In a large Dutch oven, heat oil. Add garlic, onion and celery; sauté until tender. Add steak and cook over medium-high heat until browned.
- Stir in broth, tomatoes, juice, barley, green beans, carrots and parsnips. Bring to a boil; reduce heat and simmer, covered, about 1 hour.
140 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 40mg
- Sodium: 280mg
- Total Carbohydrates: 9g
- Protein: 16g
Vitamin A 45%
Vitamin C 20%
Hy-Vee Seasons Healthy Living Recipes Cookbook.