SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Barley Beef Soup

Makes: 8 servings
Prep 25 mins Cook 8 hrs to 10 hrs  (low) or 4 to 5 hours (high)
Barley Beef Soup
Ingredients
  • 12 ounces  beef or lamb stew meat
  • 1 tablespoon  vegetable oil
  • 4 14 ounce cans lower-sodium beef broth
  • 1 14 1/2ounce can diced tomatoes, undrained
  • 1 cup  chopped onion (1 large)
  • 1 cup  peeled parsnip or potato cut into 1/2-inch pieces
  • 1 cup  frozen mixed vegetables
  • 2/3 cup  regular barley
  • 1/2 cup  chopped celery (1 stalk)
  • 1 cup  bay leaf
  • 2 cloves garlic, minced
  • 1 teaspoon  dried oregano or basil, crushed
  • 1/4 teaspoon  ground black pepper
Directions

1. Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, cook meat in hot oil over medium-high heat until brown. Drain off fat.

2. Transfer meat to a 5- or 6-quart slow cooker. Stir in broth, undrained tomatoes, onion, parsnip, frozen vegetables, barley, celery, bay leaf, garlic, oregano, and pepper.

3. 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) 168,
  • Fat, total (g) 4,
  • chol. (mg) 25,
  • sat. fat (g) 1,
  • carb. (g) 20,
  • fiber (g) 3,
  • pro. (g) 13,
  • sodium (mg) 492,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.