84% less sat fat • 17% more Vitamin A than the original recipe. Starving? Enjoy this chunky and beefy soup that won't leave you looking either chunky or beefy.
Skinny Chunky Vegetable Beef Barley Soup
- Prep Time 30 min
- Total 2 hr 0 min
- Servings 8
- Ingredients 13
Ingredients
- 1 tablespoon cooking oil
- 12 ounces lean beef or lamb stew meat, cut into 1-inch cubes
- 4 cans (14 oz) lower-sodium beef broth
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 teaspoon dried oregano or basil, crushed
- 2 cloves garlic, minced
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1 cup frozen mixed vegetables
- 1 can (14.5 oz) no-salt-added diced tomatoes, undrained
- 1 cup parsnip, peeled and cut into 1/2-inch-thick slices, or potato, peeled and cut into 1/2-inch cubes
- 2/3 cup quick-cooking barley

Make With
Progresso Broth
Instructions
-
Step1In a Dutch oven, heat oil over medium heat. Add meat; cook and stir until meat is browned. Stir in broth, onion, celery, oregano, garlic, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours for beef or 45 minutes for lamb.
-
Step2Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.
Nutrition
210
Calories
7g
Total Fat
13g
Protein
24g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 210
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 9%
- Sodium
- 400mg
- 17%
- Potassium
- 400mg
- 12%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 3g
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 8%
- 8%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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