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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Vegetable Beef Barley soup Recipe

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This recipe for Vegetable Beef Barley soup is from Floyd Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1lb. lean stewing meat, cut into bite-sized pieces
˝ cup onions, chopped
˝ cup cut green beans, fresh or frozen
˝ cup corn, fresh or frozen
4 cups fat-free low sodium beef broth
2 14.5 oz cans low-sodium stewed tomatoes
12 oz. can low sodium V8 juice
2/3 cup pearl barley, uncooked
1 cup water
Directions:
Directions:
1. Combine all ingredients in slow cooker.
2. Cover. Cook on high 5-7 hours, until vegetables are cooked to your liking.

Audra’s 1 point version: You need 2 crock pots for this version or reduce the V8 juice to ˝ the can. You’ll have to change the points if you do.

1 lb. ground turkey cooked or chicken breast cooked and shredded
˝ cup onions, chopped
1 cup frozen green beans
1 cup frozen corn
4 cups beef broth
2 cans petite diced tomatoes (3 ˝ cups)
48 oz. can of V8 juice (6 cups)
1 ˝ cups pearl barley uncooked
2 cups water
1 ˝ cups chopped carrots

1. Combine all ingredients in slow cooker.
2. Cover and cook on high 5-7 hours.
Personal Notes:
Personal Notes:
Original recipe Fix it and Forget it lightly p. 131

Nutrition info per serving (12 servings) 2 points per serving (I’m not sure of the size. You’d have to measure)
130 cal., 2g total fat, 4g fiber, 12 g protein

 

 

 

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