Beef Vegetable Barley Soup (1 cup serving)

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 214.2
  • Total Fat: 4.6 g
  • Cholesterol: 58.3 mg
  • Sodium: 324.2 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 3.7 g
  • Protein: 23.8 g

View full nutritional breakdown of Beef Vegetable Barley Soup (1 cup serving) calories by ingredient

Number of Servings: 14


    1 tablespoon olive oil
    1 teaspoon minced garlic
    beef chuck (3 pounds cubed)
    1/2 cup diced onions
    32 ounces of Swanson's low sodium, fat free
    beef broth
    28 ounce can diced tomatoes, with juice
    16 ounce package frozen soup vegetables
    16 ounce package PictSweet frozen zuccini
    and red peppers
    2/3 cup raw pearl barley
    kosher salt
    ground black pepper


Heat the olive oil. Brown onions and garlic. Add chunks of beef, with all the fat trimmed. Sprinkle kosher salt on the meat. Once the meat was browned, dump everything in crockpot, including the essence from the oil, meat, onions and garlic. Add the beef broth, the 28 ounce can of diced tomatos, both bags of frozen vegetables, and the 2/3 cup of uncooked pearled barley. Stir it together, salt, pepper and add oregano. Cook on high for 5 hours.

Number of Servings: 14

Recipe submitted by SparkPeople user CHANGING4LIFE.