Beef-Barley Soup
Ingredients
- ½ cup chopped onion
- 1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano
- ½ (6-oz) can tomato paste with Italian herbs
- 1½ cups low-sodium beef broth
- 3 sprigs fresh thyme
- 3 cloves garlic, chopped
- ¼ tsp salt
- ¼ tsp pepper
- 1 (1-lb) boneless chuck roast, well trimmed and cubed
- ½ cup quick barley
Instructions
- Combine onion, tomatoes, tomato paste, broth, thyme, garlic, salt, and pepper in a 4-quart slow cooker; stir well. Add beef. Cover and cook on LOW 8 hours or until meat is tender.
- Stir in barley. Cook, uncovered, on HIGH 10 to 15 minutes or until barley is tender.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
359
|
359
|
| Fat (g) | 7 | 7 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 35 | 35 |
| Carb (g) | 38 | 38 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 1037 | 1037 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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