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| RECIPE FOR BARLEY VEGETABLE-BEEF SOUP |
Title: Barley Vegetable-Beef Soup
Category: Beef Microwave
Serves: 7
Ingredients:
| 1.00 | | Corn | | 0.67 | c | Uncooked barley | | 0.50 | ts | Salt | | 1.00 | md | Carrot, thinly sliced | | | (about 1/2 cup) | | 1.00 | md | Stalk celery, sliced | | | (about 1/2 cup) | | 1.00 | md | Onion, chopped | | | (about 1/2 cup) | | 1.00 | c | 1-inch pieces green beans | | 1.00 | c | Shelled green peas | | 0.25 | ts | Pepper | | 2.00 | md | Tomatoes, chopped | | | (about 1-1/2 cups) |
Instructions:
Prepare Beef and Broth.
Add enough water to broth to measure 5 cups.
Return strained beef and broth to Dutch oven.
Cut kernels from corn.
Stir in uncooked barley and 1/2 teaspoon salt into Beef and Broth.
Heat to boiling; reduce heat.
Cover and simmer 30 minutes.
Stir corn and remaining ingredients into broth.
Heat to boiling; reduce heat.
Cover and simmer about 30 minutes or until barley and vegetables are tender.
7 SERVINGS (ABOUT 1-1/2 CUPS EACH); 360 CALORIES PER SERVING.
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