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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Beef, Barley, and Vegetable Soup

Source: dLife

Tender beef and colorful array of vegetable soup with barley.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	267.0

Total Carbs	17.4 g

Dietary Fiber	4.1 g

Sugars	4.2 g

Total Fat	12.3 g

Saturated Fat	3.7 g

Unsaturated Fat	0.7 g

Potassium	455.7 mg

Protein	20.2 g

Sodium	156.5 mg

Dietary Exchanges 12.3 Fat, 1.6 Vegetables, 2.5 Meat, 0.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Heat oil over medium heat in a large pot and add beef. Cook until brown, about 8 to 10 minutes.
Add in onion, celery, carrot, and garlic, cook for 5 minutes.
Stir in flour and cook for another minute.
Add water, broth, marjoram, thyme, and bay leaf, bring to a boil.
Reduce heat, cover and simmer until beef is tender, about 1 to 1 1/2 hours.
Raise heat and add in the tomatoes, green beans, parsnips, peas, and barley, bring to a boil.
Reduce heat, cover and simmer until vegetables are tender and barley is cooked, about 10 minutes.
Add salt and pepper (optional) to taste.