Vegetable, Beef and Barley Soup

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 177.6

Total Fat: 2.5 g
Cholesterol: 21.6 mg
Sodium: 645.3 mg
Total Carbs: 25.7 g
Dietary Fiber: 6.3 g
Protein: 14.8 g

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

Introduction

An "everything but the kitchen sink"-type soup, we used whatever leftover canned, frozen and fresh vegetables we had at the end of the week. It's great when you've got several odds and ends and you don't want them to go to waste. An "everything but the kitchen sink"-type soup, we used whatever leftover canned, frozen and fresh vegetables we had at the end of the week. It's great when you've got several odds and ends and you don't want them to go to waste.

Minutes to Prepare: 30

Minutes to Cook: 360

Number of Servings: 12

Ingredients

3 medium raw carrots

1 medium raw onion

1/2 medium head cabbage

1 small can of peas

1 12 oz. can of white corn

1/2 medium tomato

1 cup broccoli, raw

1/2 large red pepper

1/2 medium yellow pepper

2 medium stalks of celery

6 oz. (half a bag of frozen) green beans

1 cup uncooked pearl barley

1 lb. stew beef

8 cups beef bouillon broth

Directions

Prepare all vegetables. When using frozen vegetables, be sure to cook the vegetables before adding to the crock pot. Microwave steaming works best as you can drain excess water.

Arrange vegetables in your crock pot (the more firm the vegetable, the closesr to the bottom it should be).

Brown the stew beef enough to give it a nice char but kept medium-rare in the middle. Add to the crock pot.

Measure out and add raw pearl barley to the crock pot.

Prepare your beef bouillon and pour over all ingredients in the crock pot. Set for 6 or 8 hours on low.

Number of Servings: 12

Recipe submitted by SparkPeople user HMM007.