Fresh Vegetables and Barley soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 64.1
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 547.3 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 3.2 g

View full nutritional breakdown of Fresh Vegetables and Barley soup calories by ingredient


Introduction

Stock make from chuck roast. This is not added in the tiime for making the soup. You can add some of the chuck roast (cut into small pieces) if you prefer it not to be just vegetables. Stock make from chuck roast. This is not added in the tiime for making the soup. You can add some of the chuck roast (cut into small pieces) if you prefer it not to be just vegetables.
Number of Servings: 12

Ingredients

    8 cups of beef broth from pot roast
    1/2 Cup Celery
    2 cups Carrots
    1 cup rutabega
    2 Cup green beans
    1/2 Cup pearled barley

Directions

Dice vegetable, rinse barley and add to broth. Bring to a boil and then simmer for about 1/2 hour or until your desired doneness of vegetables.

Number of Servings: 12

Recipe submitted by SparkPeople user AMOMOFFIVE.