Barley-Beef Soup

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Barley-Beef Soup
Makes: 8 servings
Yield: 11 cups
Prep: 25 mins Cook: 1 hr 45 mins
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  • user reviews (4)
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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Reviews (4)
4214793000
visualverve wrote:

The recipe calls for 4 oz. beef broth but this is an error.

1/28/2012 06:48:25 PM Report Abuse
rbagent wrote:

RbAgent 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 Abuse
dezertgem wrote:

I 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 Abuse
thepoogles wrote:

Made this with the beef and it was wonderful!!! flavorful and hardy.

1/20/2010 10:46:50 AM Report Abuse

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