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    You are in: Home / Recipes / A Great Low Fat Beef Barley Vegetable Soup Recipe
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    A Great Low Fat Beef Barley Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Likkel's Note:

    This soup is quick to fix on the stove top and easier yet to fix in the slow cooker! Great flavor and chock full of vegetable. I love the okra, but when I am serving this to non-okra fans, I will substitute 2 c. of frozen peas for the okra during the last 15 minutes of cooking. I am always asked for this recipe and never have leftovers, though this makes 10 servings!

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    Ingredients:

    Serves: 10

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Dredge meat in flour. In 6 quart Dutch oven, brown meat and garlic in oil. Drain fat.
    2. 2
      Add water, tomatoes, barley, Worcestershire, salt, basil, pepper, and vegetables. Bring to boil, cover, reduce heat and simmer 20 to 25 minutes or until meat and vegetables are tender or pour into a slow cooker and cook for 8 hours on low or 4 hours on high. Makes 4 quarts; 10 servings.

    Ratings & Reviews:

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    Nutritional Facts for A Great Low Fat Beef Barley Vegetable Soup

    Serving Size: 1 (438 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 197.5
     
    Calories from Fat 56
    28%
    Total Fat 6.2 g
    9%
    Saturated Fat 1.7 g
    8%
    Cholesterol 43.5 mg
    14%
    Sodium 806.4 mg
    33%
    Total Carbohydrate 19.0 g
    6%
    Dietary Fiber 5.3 g
    21%
    Sugars 4.3 g
    17%
    Protein 18.1 g
    36%

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