beef-barley-veg soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 247.4
  • Total Fat: 3.7 g
  • Cholesterol: 30.0 mg
  • Sodium: 504.3 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 7.7 g
  • Protein: 20.3 g

View full nutritional breakdown of beef-barley-veg soup calories by ingredient


Introduction

This is a basic refrigerator clean-out soup. Add in the bones! the program didn't let me. This is a basic refrigerator clean-out soup. Add in the bones! the program didn't let me.
Number of Servings: 6

Ingredients

    12 oz Roast Beef - Slice
    3 large (7-1/4" to 8-1/2" long) Carrots, raw
    3 stalk, large (11"-12" long) Celery, raw
    2 cup, pieces or slices Mushrooms, fresh
    1 large Onions, raw
    3 cloves garlic, minced
    1 cup Barley, pearled, raw
    2 serving Better than Bouillion Beef Base (by MCURRY18)
    1 tsp Rosemary, dried
    2 tsp, crumbled Bay Leaf
    1 tsp Pepper, black
    8 cups water

Tips

Can be done in a slow cooker


Directions

Chop all vegetables and meat. Add to soup pot with water, bones and herbs/spices. Bring to a boil, then drop the heat to a simmer and stir occasionally. This is also good in a crockpot. Allow at least an hour for the barley to cook and the bones to flavor everything. Remove bones and bay leaves (If you left them whole) before serving)

Serving Size: This will feed me for several days- It's about 6 2 cup servings