Beef & Barley Soup
Source of Recipe
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List of Ingredients
1 pound Lean ground beef - 96% lean
46 ounces V-8 vegetable juice, no added salt
14 1/2 ounces crushed tomatoes
1/3 cup pearled barley
1/2 cup chopped onion
2 cloves minced garlic
1/4 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1 bay leaf
3/4 cup chopped celery
1 cup sliced carrots
8 ounces frozen peas
2 cups greens -- chopped, such as spinach, kale, or Swiss chard, optional
2 cups sliced mushrooms -- optional Recipe
Coat large Dutch oven lightly with olive oil cooking spray. Place Dutch oven on stove over medium high heat.
Add Laura's Lean Ground Beef (or Laura's Lean Ground Round). Stir to crumble while browning.
Add onion and garlic to meat. Cook onion and garlic until translucent.
Add V8 juice, crushed tomatoes, 2 cups water, barley, carrots, celery and spices.
Bring to a boil, reduce heat to a simmer, and cover.
Simmer until barley and vegetables are done (about 30 minutes).
Add frozen peas and optional vegetables.
Return to a simmer for about 8-12 minutes.
8 servings
3 points per serving
this soup freezes well
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