Skinny Chunky Vegetable Beef Barley Soup Recipes

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VEGETABLE BEEF BARLEY SOUP



Vegetable Beef Barley Soup image

The barley helps to make this soup filling and robust. I like to eat it with a piece of crusty bread slathered in butter.-Tara McDonald, Kansas City, Missouri

Provided by Taste of Home

Categories     Lunch

Time 7h45m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 17

1 teaspoon seasoned salt
1 teaspoon onion powder
1 teaspoon garlic powder
1-1/2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
3 medium potatoes, peeled and diced
1 cup sliced fresh carrots
1 cup chopped celery
1/2 cup chopped onion
1 teaspoon beef bouillon granules
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8-1/2 ounces) peas, drained
1 cup tomato juice
3/4 cup medium pearl barley
1/2 teaspoon salt

Steps:

  • In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain., Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender., Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.

Nutrition Facts : Calories 364 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 852mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 8g fiber), Protein 22g protein. Diabetic Exchanges

CHUNKY BEEF AND VEGETABLE SOUP



Chunky Beef and Vegetable Soup image

Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. -Billy Hensley, Mount Carmel, Tennessee

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h10m

Yield 8 servings (3 quarts).

Number Of Ingredients 17

1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 teaspoon salt, divided
1 teaspoon salt-free seasoning blend, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil, divided
4 large carrots, sliced
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 cup Burgundy wine or additional reduced-sodium beef broth
4 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 bay leaf
4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

Steps:

  • Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

Nutrition Facts : Calories 312 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 695mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges

SKINNY CHUNKY VEGETABLE BEEF BARLEY SOUP



Skinny Chunky Vegetable Beef Barley Soup image

84% less sat fat • 17% more Vitamin A than the original recipe. Starving? Enjoy this chunky and beefy soup that won't leave you looking either chunky or beefy.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 8

Number Of Ingredients 13

1 tablespoon cooking oil
12 ounces lean beef or lamb stew meat, cut into 1-inch cubes
4 cans (14 oz) lower-sodium beef broth
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon dried oregano or basil, crushed
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1 bay leaf
1 cup frozen mixed vegetables
1 can (14.5 oz) no-salt-added diced tomatoes, undrained
1 cup parsnip, peeled and cut into 1/2-inch-thick slices, or potato, peeled and cut into 1/2-inch cubes
2/3 cup quick-cooking barley

Steps:

  • In a Dutch oven, heat oil over medium heat. Add meat; cook and stir until meat is browned. Stir in broth, onion, celery, oregano, garlic, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours for beef or 45 minutes for lamb.
  • Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 210, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1, Fiber 5 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g

CHUNKY VEGETABLE AND BARLEY SOUP



Chunky Vegetable and Barley Soup image

Make and share this Chunky Vegetable and Barley Soup recipe from Food.com.

Provided by Barbell Bunny

Categories     Low Protein

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

1 (28 ounce) can whole canned tomatoes, with juices chopped
3 cups water
1/4 cup cilantro, finely chopped
1/4 cup fresh curly-leaf parsley, finely chopped
2 scallions, chopped
1 leek, chopped (light green part only)
2 carrots, chopped
2 celery ribs, chopped
1/2 cup barley
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon turmeric
salt and pepper
extra virgin olive oil

Steps:

  • On high heat, heat a large pot with some extra virgin olive oil, and sautee the onion, garlic, and turmeric until the onions are translucent.
  • Turn heat down to medium. Add the tomatoes, water, cilantro, parsley, scallions, and leek, and cook for 10 minutes. Add salt and pepper to taste.
  • Turn the heat down to simmer. Add celery and carrots and cook for 20 minutes with the lid on.
  • Add the barley, and cook for 30 minutes with the lid on, stirring occasionally. Add more salt and pepper if desired.

Nutrition Facts : Calories 163, Fat 1.1, SaturatedFat 0.2, Sodium 308.8, Carbohydrate 35.7, Fiber 8.2, Sugar 9.3, Protein 5.9

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