Directions:
- In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the celery, carrots and potatoes. Cook and stir 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
- Stir in the tomato juice, tomatoes, bay leaf and seasonings. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat and barley are tender.
- Discard bay leaf. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months.
- To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 10 servings (3-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.3 Kcal (1215 kJ) | ||
| Calories from fat | 171.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.08g | 29% | |
|---|---|---|---|
| Cholesterol | 65.32mg | 22% | |
| Sodium | 226.48mg | 9% | |
| Potassium | 522.22mg | 11% | |
| Total Carbs | 11.39g | 4% | |
| Sugars | 4g | 16% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 16.84g | 34% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 2.4mg | 13% | |
| Calcium | 47.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 144.79 Kcal (606 kJ) | ||
| Calories from fat | 85.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.51g | 29% | |
|---|---|---|---|
| Cholesterol | 32.58mg | 22% | |
| Sodium | 112.95mg | 9% | |
| Potassium | 260.45mg | 11% | |
| Total Carbs | 5.68g | 4% | |
| Sugars | 1.99g | 16% | |
| Dietary Fiber | 1.32g | 11% | |
| Protein | 8.4g | 34% | |
| Vitamin C | 3mg | 10% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 1.2mg | 13% | |
| Calcium | 23.7mg | 5% | |
* 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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