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Barley Beef Soup
Ingredients
- 12 ounces beef or lamb stew meat
- 1 tablespoon vegetable oil
- 4 14 ounce cans lower-sodium beef broth
- 1 14 1/2ounce can diced tomatoes, undrained
- 1 cup chopped onion (1 large)
- 1 cup peeled parsnip or potato cut into 1/2-inch pieces
- 1 cup frozen mixed vegetables
- 2/3 cup regular barley
- 1/2 cup chopped celery (1 stalk)
- 1 cup bay leaf
- 2 cloves garlic, minced
- 1 teaspoon dried oregano or basil, crushed
- 1/4 teaspoon ground black pepper
Directions
1. Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, cook meat in hot oil over medium-high heat until brown. Drain off fat.
2. Transfer meat to a 5- or 6-quart slow cooker. Stir in broth, undrained tomatoes, onion, parsnip, frozen vegetables, barley, celery, bay leaf, garlic, oregano, and pepper.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Nutrition Facts
(Barley Beef Soup)
- Servings Per Recipe 8,
- cal. (kcal) 168,
- Fat, total (g) 4,
- chol. (mg) 25,
- sat. fat (g) 1,
- carb. (g) 20,
- fiber (g) 3,
- pro. (g) 13,
- sodium (mg) 492,
- Percent Daily Values are based on a 2,000 calorie diet
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