Barley-Beef Soup

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

Barley-Beef Soup
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34 users rated this recipe an average rating of 4.0
Makes:
8 servings
Yields:
11 cups
Prep:
25 mins
Cook:
1 hr 45 mins
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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

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)
    Per serving:
  • 171 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 25 mg chol.,
  • 865 mg sodium,
  • 20 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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