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Vegetable Barley Soup |
| Ingredients
1/2 pound lean ground beef or lean beef, cubed
1 clove garlic minced or 1/4 tsp. dry minced garlic
1/2 cup chopped onion
7 cups water
1 can (14.5 oz.) no salt added whole tomatoes, undrained and chopped
1/2 cup Quaker medium barley, uncooked
1/2 cup sliced celery
1/2 cup sliced carrots
2 packets Herb-Ox very low sodium beef bouillon
1/2 tsp. dried basil
1 bay leaf
1 package (9 oz.) frozen mixed vegetables
Directions
*In a Dutch oven, brown meat. Add onion and garlic, cook until onion is tender.
*Drain fat. Stir in remaining ingredients except frozen vegetables.
*Cover and bring to a boil. Reduce heat and simmer 50 to 60 minutes, stirring occasionally.
*Add frozen vegetables. Cook about 10 minutes or until vegetables are tender. Additional water may be added if soup becomes too thick.
Results
Makes 12 servings
Serving size: 1 cup
Calories per serving: 93
Carbohydrate: 12 grams
Fat: 3 grams
Sodium: 28 milligrams
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Alegent Health Immanuel Medical Center
Heart Failure Program 572-3353
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| Health Check |
| On the 6th of each month |
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Channel 6 and Alegent Health are combining to bring you monthly Health Check reports on our 5 p.m. news and here on WOWT.COM.
We'll be exploring new innovations and insights into women's health along with providing a few reminders on the basics of staying healthy.
For the latest medical news and health resources, tune in Channel 6 at 5 on the 6th of each month and visit us here on the Web for additional updates.
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