Packed with veggies, this hearty soup is full of flavor and good for you foods!
Recipe adapted from Oregon State University’s Food Hero
If this savory dish leaves you craving something sweet, round out your meal with some apple slices accompanied by a glass of non-fat milk and you’ll leave the table satisfied!
You can also vary your veggies and cater to your preferences: try adding kale, spinach, or corn to mix it up. Frozen veggies are always an option, too!
1 pound lean ground beef (10% fat or less)
1 medium carrot, diced, about 1 cup
1 medium onion, diced, about 1 cup
1 stalk celery, diced, about 1 cup
2 cloves garlic, finely chopped
1 cup barley
8 cups water
1 cube low-sodium beef bouillon
1 can (14.5 ounces) unsalted diced tomatoes with juice
1⁄2 teaspoon pepper
In large sauce pot, cook ground beef over medium heat.
Add carrots, onion, celery, and garlic; stir often and cook for about 5 minutes.
Add 8 cups of water, bouillon, tomatoes with juice, and barley. Bring to a boil.
Cover and reduce heat to a low boil. Cook for 30-40 minutes.
Serve immediately. Refrigerate leftovers within 2-3 hours.
Serving Size: 1 cup
Per serving: 110 calories, 1.5 g total fat, 0.5 g saturated fat, 16 g carbohydrates, 9 g protein, 3 g fiber, 232 mg potassium, 290 mg sodium, , 16 mg magnesium, 23 mg calcium