Skinny Beef Soup with Barley and Vegetable

If you love a thick, flavorful, hearty soup, this one’s for you!!! And serving a main course soup for dinner is so healthy and satisfying. Any leftovers freeze great. I’ve included directions for cooking this easy, one dish meal either on the stove 2 P 4 P Ingredients top or crock pot.

Instructions

  1. Wash and dry all fresh produce.
  2. In a large nonstick pot or pan, sauté the mince beef until brown • Pour into a colander in sink and drain fat • Add beef back to pot • Pour in all the beef broth, diced the tomatoes and put in a pot • Put barley also. Bring to a boil, turn down to simmer, cover pot and cook for 15 minutes.
  3. Slice the celery and the zucchini into half-moon shape • Slice the carrot into round shape • Chop the onion and garlic • Add the carrots, celery, onions, zucchini and garlic to the broth • Stir in Worcestershire sauce, bay leaf, thyme, sage and fresh ground pepper • Cook uncovered 50 minutes.
  4. Stir in spinach leaves and cook 2 minutes more • Remove the bay leaf.

Tools you will need:

Kitchen Knife • Chopping Board Small Pot • Medium Bowl Peeler • Medium Pan

Ready In

60 mins

Difficulty

Easy

Yield

Serves 2

Ingredients

  • 250

    Beef Mince( gr )

  • 1

    Beef Broth ( pc )

  • 1

    Tomato ( pc )

  • 1

    Barley ( cup )

  • 2

    Carrot ( pc )

  • 1

    Celery Stalks ( unit )

  • 1

    Onions ( pc )

  • 1

    Bay Leaf ( pc )

  • 1

    Worcestershire Sauce ( T )

  • 1

    Zucchini ( pc )

  • 1

    Garlic Clove ( pc )

  • 0.25

    Dried Thyme ( t )

  • 0.25

    Dried Sage ( t )

  • 2

    Spinach ( cup )

  • Water to taste

  • Olive Oil to taste

  • Salt and pepper to taste

Nutritional facts (est. per serving)

Nutrient DV 630kCal