Left over Steak and Beef Vegetable Barley Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 310.4
  • Total Fat: 9.2 g
  • Cholesterol: 53.0 mg
  • Sodium: 492.3 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 6.3 g
  • Protein: 25.9 g

View full nutritional breakdown of Left over Steak and Beef Vegetable Barley Soup calories by ingredient


Introduction

I made this on a chilly night knowing my son and husband would appreciate it after working out in the cold all day. I made this on a chilly night knowing my son and husband would appreciate it after working out in the cold all day.
Number of Servings: 4

Ingredients

    *Beef Top Round Roast, 6.56 oz (already cooked)
    *Beef Top Sirloin Steak, 2.54 oz (already cooked)
    Celery, raw, 1 cup, diced
    Onions, raw, .50 cup, chopped
    Green Peppers (bell peppers), 1 cup, chopped
    Garlic, 3 tsp
    Barley, pearled, raw, .50 cup
    *Beef Broth Fat Free, 2.25 cup
    *Green Giant Frozen Mixed Vegetables, 1.5 cup
    *French's Worcestershire, 1 tbsp
    *McCormick GrillMates Montreal Steak Seasoning, 1 tsp
    Bay Leaf, 1 leave
    Olive Oil, 1 tbsp

Directions

Cut meat into bite size pieces.
Chop onion, celery and green pepper into small pieces
Heat Olive oil in small stockpot
Cook onion and celery and green peppers until onions are translucent. Add chopped garlic
Add meats and cook till meats are warmed.
Add beef broth and bay leave and montreal steak seasoning.worcestershire sauce.
Bring to boil and add barley
Cook for 60 minutes over medium heat, then lower to low heat and simmer till ready to sit down and eat.
Enjoy!
4 servings(about 2 cups each)

Number of Servings: 4

Recipe submitted by SparkPeople user SUZIQ4295.