Beef Barley Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 146.5
  • Total Fat: 3.0 g
  • Cholesterol: 7.3 mg
  • Sodium: 948.6 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 4.9 g
  • Protein: 6.9 g

View full nutritional breakdown of Beef Barley Vegetable Soup calories by ingredient
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Number of Servings: 8


    1 3 pound beef chuck roast cut up into bite size pieces
    1/2 cup barley
    2 bay leaves
    2 1/2 carrots chopped to your liking
    1 cup of celery
    3 small zucchinis chopped to your liking
    1 onion diced
    6 cups of water (or enough to cover meat and veggies at least an inch)
    6 beef bouillon tsp or 6 cubes (1 tsp equals a cube, if you add more cups of water, for each cup of water one tsp or cube)
    1 TBSP of Sugar
    1/4 tsp ground black pepper
    1 (28 ounce) can stewed tomatoes


Cut up all vegetables and place in the bottom of the slow cooker, then place diced beef on top and pour water(hot water with cubes mixed into it to dissolve) in and cover. Cook on high for usually 4 to 5 hours. The LAST HOUR add barley and bay leaves. Discard bay leaves. Dump mixture into a stock pot over medium-high heat. Add the stewed tomatoes, sugar, and pepper to your liking. Bring to boil, reduce heat, and simmer for 10 minutes. Enjoy!

Serving Size: 8, 1 cup

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