Fresh Vegetable-Beef Barley Soup Recipe

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Fresh Vegetable-Beef Barley Soup
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Ingredients:

Directions:

  1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.
  2. Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.
  3. Note: If you can't find the canned diced tomatoes with garlic, use 2 cans diced tomatoes and add 1/2 teaspoon garlic powder.
  4. You may also 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn.
  5. Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 273.97 Kcal (1147 kJ)
Calories from fat 125.54 Kcal
% Daily Value*
Total Fat 13.95g 21%
Cholesterol 63.26mg 21%
Sodium 557.8mg 23%
Potassium 304.08mg 6%
Total Carbs 14.01g 5%
Sugars 1.71g 7%
Dietary Fiber 2.89g 12%
Protein 21.24g 42%
Vitamin C 11.5mg 19%
Vitamin A 0.2mg 8%
Iron 4.6mg 25%
Calcium 20.4mg 2%
Amount Per 100 g
Calories 166.4 Kcal (697 kJ)
Calories from fat 76.25 Kcal
% Daily Value*
Total Fat 8.47g 21%
Cholesterol 38.42mg 21%
Sodium 338.8mg 23%
Potassium 184.69mg 6%
Total Carbs 8.51g 5%
Sugars 1.04g 7%
Dietary Fiber 1.76g 12%
Protein 12.9g 42%
Vitamin C 7mg 19%
Vitamin A 0.1mg 8%
Iron 2.8mg 25%
Calcium 12.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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