A Great Low Fat Beef Barley Vegetable Soup

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READY IN: 40mins
SERVES: 10
YIELD: 4 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dredge meat in flour. In 6 quart Dutch oven, brown meat and garlic in oil. Drain fat.
  • 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.
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