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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 171.5
  • Total Fat: 4.2 g
  • Cholesterol: 33.2 mg
  • Sodium: 51.1 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 14.8 g

View full nutritional breakdown of Beef and Barley Soup calories by ingredient
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Beef and Barley Soup

Submitted by: NANCYJAC

Introduction

Easy Slow Cooker Soup made from Sunday Roast Leftovers Easy Slow Cooker Soup made from Sunday Roast Leftovers
Number of Servings: 8

Ingredients

    6 cups beef stock
    1/2 cup barley
    1 lb cooked beef roast, cubed
    1 cup onion, chopped
    1 cup mushrooms, sliced
    1/3 cup flour
    1 cup sour cream

Directions

Add barley and beef stock to slow cooker. If you have leftover gravy, you can use that for an equivalent amount of stock. Cook on high for about an hour. Add beef, onions, and mushrooms and reduce heat to low. If you have leftover vegetables you can add those in place of or in addition to the onions and mushrooms. Continue cooking on low for at least 1 more hour, but it can be left to simmer all day. Add more water if and as needed. If using only stock and a thicker soup is desired, add flour disolved in water to thicken. Stir in sour cream just before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user NANCYJAC.






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