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Yield: Serves 6. Each serving: 1 cup
Recipes
Beef Barley Soup
| Nutrition Information | |
| Calories: | 303 |
| Total Fat: | 6.5g |
| Saturated Fat: | 2.5g |
| Trans Fat: | 0.5g |
| Cholesterol: | 31mg |
| Sodium: | 111mg |
| Carbohydrates: | 43g |
| Dietary Fiber: | 9g |
| Sugars: | 8g |
| Protein: | 18g |
| Vitamin A: | 4297iu (85%) |
| Vitamin C: | 10mg (16%) |
| Calcium: | 73mg (7%) |
| Iron: | 3.8mg (21%) |
1 tsp vegetable oil
1 cup chopped onions
8 ounces extra lean ground beef
1 cup lentils
1/2 cup pearled barley
3 cups frozen mixed vegetables
15 ounce can diced tomatoes, no added salt
6 cups water
6 tsp low-sodium beef bouillon
1 tsp garlic powder
1 tsp thyme
1 tsp oregano
Heat a large pan over medium-high heat. Add the oil and saute the onions and beef until browned, about 5 minutes. Drain off the excess fat. Add the rest of the ingredients. Bring to a boil then reduce to a simmer. Cook for 45 minutes. Serve hot.
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