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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 clovesgarlic, minced
- 1 bay leaf
- 1 cup frozen mixed vegetables
- 1 14 1/2ounce candiced 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 KitchenSlow-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,
- cal. (kcal) 171,
- Fat, total (g) 4,
- chol. (mg) 25,
- sat. fat (g) 1,
- carb. (g) 20,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 3,
- pro. (g) 13,
- vit. A (IU) 486,
- vit. 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 (mg) 50,
- iron (mg) 2,
- Vegetables () 1,
- Starch () 1,
- Very Lean Meat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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