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Barley-Beef Soup
Ingredients
-
12
ounces beef or lamb stew meat, cut into 1-inch cubes
-
1
tablespoon cooking oil
-
4
ounces cans beef broth
-
1
cup chopped onion (1 large)
-
1/2
cup chopped celery (1 stalk)
-
1
teaspoon dried oregano or basil, crushed
-
1/4
teaspoon black pepper
-
2
cloves garlic, minced
-
1
bay leaf
-
1
cup frozen mixed vegetables
-
1
14 1/2 ounce can diced tomatoes, undrained
-
1
cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato
-
2/3
cup quick-cooking barley
Directions
1. In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).
2. Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.
3. Makes 8 servings (11 cups)
From the Test Kitchen
- Equipment Slow-cooker directions:Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. 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,
- Calories 171,
- Protein (gm) 13,
- Carbohydrate (gm) 20,
- Fat, total (gm) 4,
- Cholesterol (mg) 25,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 3,
- Vitamin A (IU) 486,
- Vitamin C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 865,
- Potassium (mg) 340,
- Calcium (DV %) 50,
- Iron (DV %) 2,
- Vegetables () 1,
- Starch () 1,
- Very Lean Meat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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The recipe calls for 4 oz. beef broth but this is an error.
1/28/2012 06:48:25 PM Report AbuseRbAgent 4 oz can of beef broth as the recipe indicates is clearly not enough, I believe this should read 4 14.5oz cans, otherwise you'll end up with a dry soup.
11/10/2011 06:33:16 PM Report AbuseI totally love, love, love this recipe! It is very easy, we ate it for a few days, and is very easy and cheap to make!!!
3/20/2011 12:17:09 PM Report AbuseMade this with the beef and it was wonderful!!! flavorful and hardy.
1/20/2010 10:46:50 AM Report Abuse