Beef And Barley Vegetable Soup(Low-Fat)
A hearty, low-fat beef and vegetable soup with tender split peas, flavorful herbs, and wholesome barley, perfect for comforting, nutritious meals suited to all ages.
Ingredients
- 1 lb. lean ground chuck ⓘ
- 5 c. water ⓘ
- 1 (14 1/2 oz.) can stewed tomatoes ⓘ
- 1 (6 oz.) can cocktail vegetable juice ⓘ
- 1/3 c. barley
- 1/3 c. dried split peas ⓘ
- 1/2 c. chopped onion ⓘ
- 1 Tbsp. beef flavor bouillon granules ⓘ
- 1/4 tsp. black pepper ⓘ
- 1/4 tsp. dried whole basil ⓘ
- 1/4 tsp. dried whole oregano ⓘ
- 1 bay leaf ⓘ
- 3/4 c. chopped celery ⓘ
- 1/2 c. sliced carrots ⓘ
- salt to taste ⓘ
Instructions
- Cook the dried split peas in boiling water until tender, then drain and set aside.
- In a large pot, combine water, stewed tomatoes, cocktail vegetable juice, chopped onion, beef bouillon granules, black pepper, basil, oregano, and bay leaf.
- Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes to develop flavors.
- Add the cooked split peas, lean ground chuck, chopped celery, and sliced carrots to the soup.
- Simmer the soup for an additional 30-45 minutes until the vegetables are tender and the flavors meld.
- Remove the bay leaf before serving and season with salt to taste.
Tips & Substitutions
For a heartier soup, consider adding more vegetables like bell peppers or green beans. If you want a quicker option, using canned split peas instead of dried can save time. You can substitute ground turkey for the lean ground chuck for a lighter version. Enhance the flavor by adding a splash of Worcestershire sauce or a pinch of smoked paprika.
Serving Suggestions
Serve this hearty soup with a side of crusty whole-grain bread for dipping. A simple green salad or a side of roasted vegetables pairs wonderfully. For a comforting meal, enjoy it alongside a slice of Texas Beef Stew, which complements the flavors beautifully. Garnish with fresh parsley for a pop of color and added freshness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm the soup on the stove over medium heat, adding a splash of water or broth if it thickens too much. It can also be frozen for up to 3 months; just ensure it’s cooled completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Beef And Barley Vegetable Soup(Low-Fat) contains roughly 254 calories, with 10g protein, 53g carbohydrates, and 4g fat. It is an excellent source of vitamin A (142% of the Daily Value), iron (88% of the Daily Value), and dietary fiber (61% of the Daily Value). It also contributes 17g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes, you can! Brown the ground chuck in a skillet first, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to meld beautifully while you go about your day.
How can I make this soup vegetarian?
To make this soup vegetarian, replace the ground chuck with a plant-based protein like lentils or mushrooms. Use vegetable broth instead of water and ensure the bouillon granules are vegetable-based. You can add more vegetables for a heartier texture.
What can I add for extra flavor?
For extra depth of flavor, try adding a tablespoon of soy sauce or a splash of balsamic vinegar. Fresh herbs like thyme or a sprinkle of Italian seasoning can also enhance the taste. If you enjoy a bit of heat, adding red pepper flakes can provide a nice kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).