Vegetable Barley Soup
Recipe courtesy of the American Egg Board.
1/2 pound lean ground beef
1 cup chopped celery
1 cup chopped onion
6 cups ready-to-serve beef broth
1 (1.34-ounce) package hot and sour soup mix
1 (16-ounce) can petite diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
3/4 cup quick cook barley
4 large eggs
- Cook ground beef, celery and onion in medium saucepan over medium heat for 6 to 8 minutes or until beef is no longer pink and vegetables are tender. Pour off drippings, if necessary. Add broth, soup mix, tomatoes, black beans and barley. Cook, covered, over low heat stirring occasionally until barley thickens, about 8 minutes.
- Break eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, slip egg into simmering soup. Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes Do not stir.
- Ladle soup into bowls and top each with a poached egg. Serve immediately.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 487; Total Fat: 13g; Saturated Fat: 4g; Cholesterol: 224mg; Total Carbs: 62g; Fiber: 14g; Protein: 33g; Sodium: 2579mg.
Recipe and photograph courtesy of the American Egg Board.