Negative Calorie Vegetable Barley Soup Recipes

BARLEY VEGETABLE SOUP

Barley Vegetable Soup image

Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn't taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!

Provided by Taste of Home

Categories Lunch

Time 8h40m

Yield 12 servings (about 3-1/2 quarts).

Number Of Ingredients 16

Ingredients

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans (14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.

Nutrition Facts :

" NEGATIVE CALORIE " VEGETABLE BARLEY SOUP

I came up with this for my diet by combining other recipes, adding and deleting things, and tweaking it to my liking. I eat 2 cups (one serving) at lunch or dinner, for a low calorie "filler". Plus it's high in fiber (and great for you, too!).

Provided by Linsey S.

Categories Low Protein

Time 2h30m

Yield 46 cups, 23 serving(s)

Number Of Ingredients 18

Ingredients

2 onions, chopped
4 garlic cloves, chopped
4 carrots, cut into disks
6 stalks celery, sliced
4 cups broccoli florets
2 cups green beans, cut into 1 inch pieces
20 mushrooms, sliced
1 (10 ounce) frozen spinach
1 quart diced tomato
1 head cabbage, cut into 2 inch pieces
2 (1 ounce) packages low-sodium onion soup mix
1 cup barley
4 teaspoons beef bouillon
1/2 teaspoon cayenne pepper (to taste)
1/4 teaspoon paprika (to taste)
1/2 teaspoon seasoned pepper (to taste)
1 tablespoon parsley (to taste)
35 cups water

Steps:

In a *VERY* large pot (I use a huge canning pot), put in 2 cups water.
Bring to a boil.
Start adding the vegetables, one at a time, adding water as needed to cover them.
Stir in the soup mix, bouillon, spices, and the rest of the water.
Bring to a boil.
Add the barley.
Let simmer, covered, for 1 to 2 hours.
For a "stewier" soup, let simmer for additional time, stirring occasionally, until it's to your liking.

Nutrition Facts : Calories 74.8, Fat 0.6, SaturatedFat 0.1, Sodium 149.3, Carbohydrate 15.9, Fiber 4.5, Sugar 4.8, Protein 3.8

A GREAT LOW FAT BEEF BARLEY VEGETABLE SOUP

A Great Low Fat Beef Barley Vegetable Soup image

This soup is quick to fix on the stove top and easier yet to fix in the slow cooker! Great flavor and chock full of vegetable. I love the okra, but when I am serving this to non-okra fans, I will substitute 2 c. of frozen peas for the okra during the last 15 minutes of cooking. I am always asked for this recipe and never have leftovers, though this makes 10 servings!

Provided by Likkel

Categories Low Cholesterol

Time 40m

Yield 4 quarts, 10 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs stew meat, cut in 1/2 inch cubes
2 tablespoons flour
2 garlic cloves, minced
2 tablespoons vegetable oil
8 cups water
1 (16 ounce) can tomatoes, chopped
1/2 cup barley
1 tablespoon Worcestershire sauce
1 tablespoon salt
1 teaspoon basil leaves, crushed
1/2 teaspoon pepper
1 lb frozen green beans
2 cups carrots, sliced
1 cup celery, sliced
1 cup onion, chopped
2 cups okra, sliced (fresh, frozen or canned)

Steps:

Dredge meat in flour. In 6 quart Dutch oven, brown meat and garlic in oil. Drain fat.
Add water, tomatoes, barley, Worcestershire, salt, basil, pepper, and vegetables. Bring to boil, cover, reduce heat and simmer 20 to 25 minutes or until meat and vegetables are tender or pour into a slow cooker and cook for 8 hours on low or 4 hours on high. Makes 4 quarts; 10 servings.

Nutrition Facts : Calories 197.6, Fat 6.3, SaturatedFat 1.8, Cholesterol 43.5, Sodium 806.4, Carbohydrate 19, Fiber 5.4, Sugar 4.3, Protein 18.1

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