Lose Weight Vegetable Soup Diet Vegetable Beef Barley Soup

Vegetable Beef Barley Soup

Homemade Vegetable Beef Soup Recipe

This vegetable beef barley soup recipe is an easy but slow cooker beef and barley soup recipe.

This beef vegetable soup recipe is both hearty and filling and can make a meal on its own. This is one of the vegetable beef soup recipes which can be cooked in 2 ways: cook slowly for a long time on the hob to tenderise the ingredients or put the meat and water into a pressure cooker, bring to the boil and skim the surface. Add the remaining ingredients, put on the lid, bring to a high (15 lb) pressure and cook under pressure for 25 minutes. If you make this vegetable beef barley soup the day before needed, the soup can be allowed to cool so the layer of fat can be removed from the top and calories reduced.

Nutrition Profile:
Diabetes Appropriate, Low Calorie, Low Saturated Fat, Heart Healthy, Healthy Weight, Low Carbohydrates, Low Sodium, Dairy Free.

Good Source of: Vitamin A, Vitamin B-12, Vitamin B-6, Iron, Niacin, Phosphorus, Selenium, Zinc

4 Servings (as a meal)

Preparation time: 15 min

Cooking time: on a hob – 2 hours; in a pressure cooker 30 min.

Homemade Vegetable Beef Barley Soup Recipe

Per 1 Serving

Amount Per Serving

Calories

263

Calories from Fat

% Daily Value^*

Total Fat

12%

Saturated Fat

15%

Polyunsaturated Fat

0.5g

Monounsaturated Fat

Cholesterol

88mg

29%

Sodium

252mg

11%

Total Carbohydrates

15g

Dietary Fiber

12%

Sugars

Protein

32g

64%

Vitamin A 44%	•	Vitamin B12 47%
Vitamin B6 29%	•	Iron 25%
Niacin 25%	•	Phosphorus 27%
Vitamin B6 29%	•	Iron 25%
Selenium 50%	•	Zinc 45%
Potassium 12%	•

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?

© Lose-Weight-With-Us.com

Ingredients:

700 g (1 ½ lb) beef, fat removed, and cut into pieces;

1 medium carrot, peeled and chopped;

3 celery stalks, trimmed and chopped;

1 medium onion, skinned and chopped;

2 medium leeks, trimmed and chopped;

45 ml (3 tablespoons) pearl barley;

If you like it spicy: 1 chilli pepper seeded and chopped and 3 cloves of garlic peeled and chopped.

Salt and pepper.

Fresh parsley to garnish.

Cooking Instruction:

Put the meat in the saucepan, cover with 2.3 liters (4 pints) of water, season to taste and bring slowly to the boil, skim the surface. Cover and simmer for 1 ½ hours.
Add the vegetables and barley. Continue to simmer, cover until vegetables and barley are cooked. Add chillies and garlic at the end. Skim off the fat and serve the soup hot, garnished with chopped parsley.

Author: Lana Soko