Barley-Beef Soup

Add your choice of meat--beef or lamb--to this low-fat tomato-based barley and vegetable soup recipe.

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4.0 by 40 people

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  • Makes: 8 servings
  • Makes: 11 cups
  • Prep: 25 mins
  • Cook: 1 hr 45 mins

Barley-Beef Soup

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

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.

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Nutrition Facts (Barley-Beef Soup)

  • Per serving:
  • 171 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 25 mg chol. ,
  • 865 mg sodium ,
  • 20 g carb. ,
  • 4 g fiber ,
  • 3 g sugar ,
  • 13 g pro.
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Reviews (2)

40 Ratings
1398 Days Ago
Found the recipe on the BHG site. Should be 4-14 1/2 ounces of low sodium beef broth.
1708 Days Ago
Directions not clear-4 cans of beef broth,4 cans of beef broth, 4 4 ounce cans of beef broth???????

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