VEGETABLE BEEF SOUP RECIPES

Name: Barley Vegetable Soup
Prep time: 25 min
Cook time: 8 h 15 min
Total time: 8 h 40 min
Yield: 12 servings (about 3-1/2 quarts).
Ingredients: 1 large sweet potato, peeled and cubed; 1-1/2 cups fresh baby carrots, halved; 1-1/2 cups frozen cut green beans; 1-1/2 cups frozen corn; 3 celery ribs, thinly sliced; 1 small onion, chopped; 1/2 cup chopped green pepper; 2 garlic cloves, minced; 6 cups water; 2 cans (14-1/2 ounces each) vegetable broth; 1 cup medium pearl barley; 1 bay leaf; 1-3/4 teaspoons salt; 1/2 teaspoon fennel seed, crushed; 1/4 teaspoon pepper; 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

BARLEY VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Barley Vegetable Soup Recipe: How to Make It image

Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn’t taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!

Provided by Taste of Home

Categories Lunch

Total Time 08 hours 40 minutes

Prep Time 25 minutes

Cook Time 08 hours 15 minutes

Yield 12 servings (about 3-1/2 quarts).

Number Of Ingredients 16

Ingredients

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans (14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

In a 5-qt. slow cooker, combine the first 8 ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low until barley and vegetables are tender, 8-10 hours. , Stir in tomatoes; cover and cook on high until heated through, 10-20 minutes. Discard bay leaf.

Nutrition Facts : Calories 135 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 689mg sodium, CarbohydrateContent 31g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 4g protein. Diabetic Exchanges 1.500 starch

EASY VEGETABLE-BEEF SOUP RECIPE - BETTYCROCKER.COM

Easy Vegetable-Beef Soup Recipe - BettyCrocker.com image

There’s no need to spend all day at the stove with this Easy Vegetable-Beef Soup. Made with onions, ground beef, frozen vegetables and tomato sauce, it tastes just like a slow-cooked soup but comes together in just 45 minutes. Serve up a steaming bowl of easy vegetable soup with ground beef whenever you find yourself craving a comforting, satisfying meal.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 lb ground beef (at least 80% lean)
1 cup chopped onions
5 cloves garlic, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon pepper
3 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 bag (16 oz) frozen mixed vegetables
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (8 oz) tomato sauce

Steps:

In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and garlic. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir remaining ingredients into beef mixture in Dutch oven. Heat to boiling over high heat; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until hot. Ladle soup into 6 bowls.

Nutrition Facts : Calories 250 , CarbohydrateContent 20 g, CholesterolContent 45 mg, FatContent 0 , FiberContent 5 g, ProteinContent 17 g, SaturatedFatContent 3 1/2 g, ServingSize About 1 1/2 cups, SodiumContent 770 mg, SugarContent 7 g, TransFatContent 0 g

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