Beef Barley Soup- 16 2-cup portions

Beef Barley Soup- 16 2-cup portions

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 315.5
  • Total Fat: 13.7 g
  • Cholesterol: 27.6 mg
  • Sodium: 438.8 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 6.0 g
  • Protein: 15.9 g

View full nutritional breakdown of Beef Barley Soup- 16 2-cup portions calories by ingredient
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Introduction

A warm soup for a cold day! A warm soup for a cold day!
Number of Servings: 16

Ingredients

    0.66 cup Canola Oil
    910 Carrots, raw
    10 stalk, large (11"-12" long) Celery, raw
    10 cup (8 fl oz) Water, tap
    0.33 cup Barley, pearled, cooked
    31.50 oz BEEF, Stewing (raw), 3.5 oz = 100 g
    4 serving Rutabega (1 cup cubes)
    8.51 serving Potatoes (4 or 128grams)-Presidents Choice Mixed Little Gems (Yellow Red and Blue Mini Potatoes
    2 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
    8 cup Soup Campbells Vegetable soup - prepard with equal volume of water 125 ml each

Tips

**do not add oil. Its added to ingredients to account for fatty stew beef**


Directions

Boil beef with 1/3c barley in a pot for about two to three hours or until fork tender. Remove meat. In a food processor, grind up carrots, onion, celery, and turnip (rutabega). Peel and cube potatoes. Add vegetables to broth and boil. Chop beef chunks to desired size, trimming fat and returning to the pot. Add in 4 cans of vegetable soup to finish it off. Serving Size: 16 (2 cup portions) **do not add oil. Its added to ingredients to account for fatty stew beef**

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Member Ratings For This Recipe


  • Very Good
    great - 5/5/18

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  • Incredible!
    Beef Barley is one of our favorites............ - 10/17/17

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