Beef Barley Vegetable Soup
- Number of Servings: 12
Ingredients
Olive Oil, 1 tbsp Carrots, raw, 1/3 cup, choppedCelery, raw,1/2 cup, diced Onions, raw, 1/2 cup, chopped Garlic, 1 clove crushedBeef, round steak, 1.25 lb cut into cubesCanned Tomatoes, 4 cup Water, tap, 4 cup Beef bouillon, 2 cubesGreen Peppers , 1/4 cup, chopped Lea & Perrins, Worcestershire Sauce, 6 tsp Bay Leaf 1 whole leaf, do not crushCabbage, fresh, 3 cup, chopped Mixed Vegetables, frozen, 1-1 1/4 lbsBarley, pearled, 1/4 cup uncookedSalt,1/2 tsp (May use your favorite seasoned salt)
In large pot, saute the beef, onions, carrots, garlic and celery in the olive oil until meat is browned. Add tomatoes, water, bouillon, green peppers, bay leaf and worcestershire sauce. Simmer covered for 2 hours or until meat will cut with a fork. Add remaining ingredients and simmer for 45 minutes or until barley is soft. Add enough water to make 12 cups of soup. Remove bay leaf before serving. Makes 12 (1 cup) servings.
Number of Servings: 12
Recipe submitted by SparkPeople user MCOLEEN.
Number of Servings: 12
Recipe submitted by SparkPeople user MCOLEEN.
Nutritional Info Amount Per Serving
- Calories: 146.4
- Total Fat: 3.4 g
- Cholesterol: 26.4 mg
- Sodium: 488.6 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 3.7 g
- Protein: 13.6 g
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