Serves: 6
Total Calories: 112
1. Trim meat and cut into bite-size pieces if large. In a Dutch oven over medium-high heat, brown meat in oil. Add 6 cups of the water and stir in half of the dried soup mix. Bring to a boil reduce heat to low, cover, and simmer 2 1/2 hours or until meat is almost tender.
2. Add remaining 2 cups water and dried soup mix. Stir in cabbage, carrots, celery, onion, barley, parsley, bouillon granules, and pepper. Bring to a boil cover and simmer 45 to 50 minutes or until beef and barley are tender. Stir in mushrooms and basil.
3. Cover and simmer 5 minutes or until heated through.
This Hearty Beef Barley Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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