Beef and Barley Soup

Spicy, vitamin-rich vegetable juice adds piquant flavor as well as body to the broth.

Makes 11 servings (1 cup each)



1. In a large Dutch oven, heat oil. Add onion, celery and garlic; sauté until tender. Add steak and cook over medium-high heat until browned.

2. Stir in broth, undrained tomatoes, tomato juice, barley, green beans, carrots and parsnips. Bring to boiling; reduce heat and simmer, covered, about 1 hour.


Nutrition Per Serving

150 Calories, 3.5g Fat, 1g Saturated Fat, 0g Trans Fat, 25mg Cholesterol, 170mg Sodium, 15g Carbs, 4g Fiber, 5g Sugar, 13g Protein. Daily Values: 45% Vitamin A, 30% Vitamin C, 4% Calcium, 10% Iron
© 2016 Marsh Supermarkets, Inc.