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Barley-Beef Soup

Makes: 8 servings Yield: 11 cups
Prep 25 mins Cook 1 hr 45 mins
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 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 (g) 32,
  • Cobalamin (Vit. B12) (g) 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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