Barley Beef Soup

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28 users rated this recipe an average rating of 4.0
  • Makes: 8 servings
  • Prep: 25 mins
  • Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)
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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 1/2 ounce 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
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)
    Per serving:
  • 168 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 25 mg chol.,
  • 492 mg sodium,
  • 20 g carb.,
  • 3 g fiber,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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