Beef Barley Vegetable Soup

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4.8 of 5 (4)

Nutritional Info

Servings Per Recipe: 12
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

View full nutritional breakdown of Beef Barley Vegetable Soup calories by ingredient

Introduction

High in Vit. A and Full of Fiber High in Vit. A and Full of Fiber

Number of Servings: 12

Ingredients

Olive Oil, 1 tbsp

Carrots, raw, 1/3 cup, chopped

Celery, raw,1/2 cup, diced

Onions, raw, 1/2 cup, chopped

Garlic, 1 clove crushed

Beef, round steak, 1.25 lb cut into cubes

Canned Tomatoes, 4 cup

Water, tap, 4 cup

Beef bouillon, 2 cubes

Green Peppers , 1/4 cup, chopped

Lea & Perrins, Worcestershire Sauce, 6 tsp

Bay Leaf 1 whole leaf, do not crush

Cabbage, fresh, 3 cup, chopped

Mixed Vegetables, frozen, 1-1 1/4 lbs

Barley, pearled, 1/4 cup uncooked

Salt,1/2 tsp (May use your favorite seasoned salt)

Directions

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.