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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 169.4
  • Total Fat: 5.4 g
  • Cholesterol: 42.1 mg
  • Sodium: 503.7 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 15.0 g

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

Submitted by: ITSMATT

Introduction

This is a hearty soup that is pretty good for you too! I love it because it is thick and warm and perfect for these cold winter nights. My wife cooks this in her cast iron dutch oven.

It tastes great the day it is made but even better the next day, like many things.

Enjoy!
This is a hearty soup that is pretty good for you too! I love it because it is thick and warm and perfect for these cold winter nights. My wife cooks this in her cast iron dutch oven.

It tastes great the day it is made but even better the next day, like many things.

Enjoy!

Number of Servings: 14

Ingredients

    We used canola oil but you could use some sort of salad oil instead. Chuck works great but any sort of beef that works well in a stew should work OK too.

    We used the reduced sodium beef broth - you could use your own if you've got it. But the canned stuff is fine.

    We used white potatoes - again, I don't know that it matters much.

    The seasoning is what we like. You could probably adjust this. I'm sure we'll experiment some in the future.

    Umm.. and the onions were just white ones.

    Oh yeah, chop up the chuck into bite-sized pieces.

Tips

Best the second day!

And a dutch oven is a great vessel to use for this.


Directions

We use a dutch oven but you can use a large pot.

In the large pot heat the oil over medium high heat.
Add half the chopped up beef and cook until brown.

Remove this and cook the other half of the beef until brown.

Return all the meat to the pot.

Add the onions, garlic, thyme and marjoram.

Cook, stirring for 10 MINUTES.

Add water, beef broth, celery, carrots, barley, salt and pepper.

Bring to a boil then reduce the heat and simmer 1.5 HOURS.

Add the potatoes.

Bring to a boil then reduce the heat and simmer uncovered for 30-40 MINUTES until the potatoes are tender.

Add additional water or broth if it is too thick.

Makes 14 cups, about 225 calories per cup, depending upon your ingredients.

Serving Size: Makes 14 1-cup servings... or 7 man-sized ones! :)

Number of Servings: 14

Recipe submitted by SparkPeople user ITSMATT.






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