Directions:
- In a Dutch oven, cook the beef, onions and celery over medium heat until meat is no longer pink; drain. Stir in the water and broth; bring to a boil. Reduce heat. Add barley; cover and simmer for 10-20 minutes or until barley is tender.
- Stir in the remaining ingredients; heat through. Transfer to three 1-qt. freezer containers; cool. Cover and freeze for up to 3 months.
- To use frozen soup: Thaw in the refrigerator. Place in a saucepan and heat through. Yield: 3 batches (4 servings each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.96 Kcal (557 kJ) | ||
| Calories from fat | 40.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 7% | |
|---|---|---|---|
| Cholesterol | 54.42mg | 18% | |
| Sodium | 306.12mg | 13% | |
| Potassium | 242.53mg | 5% | |
| Total Carbs | 5.88g | 2% | |
| Sugars | 1.05g | 4% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 17.27g | 35% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 1mg | 5% | |
| Calcium | 24.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 73.29 Kcal (307 kJ) | ||
| Calories from fat | 22.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 7% | |
|---|---|---|---|
| Cholesterol | 30mg | 18% | |
| Sodium | 168.75mg | 13% | |
| Potassium | 133.69mg | 5% | |
| Total Carbs | 3.24g | 2% | |
| Sugars | 0.58g | 4% | |
| Dietary Fiber | 0.58g | 4% | |
| Protein | 9.52g | 35% | |
| Vitamin C | 1.2mg | 4% | |
| Iron | 0.5mg | 5% | |
| Calcium | 13.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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