Recipes and Cooking Barley-Beef Soup 4.2 (28) 3 Reviews Add your choice of meat--beef or lamb--to this low-fat tomato-based barley and vegetable soup recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Marty Baldwin Prep Time: 25 mins Cook Time: 1 hrs 45 mins Total Time: 2 hrs 10 mins Servings: 8 Yield: 11 cups Jump to Nutrition Facts Ingredients 12 ounce beef or lamb stew meat, cut into 1-inch cubes 1 tablespoon cooking oil 4 14 ounce cans lower-sodium beef broth 1 cup chopped onion (1 large) ½ cup chopped celery (1 stalk) 1 teaspoon dried oregano or basil, crushed ¼ teaspoon black pepper 2 cloves garlic, minced 1 bay leaf 1 cup frozen mixed vegetables 1 14.5 ounce can diced tomatoes, undrained 1 cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato ⅔ cup quick-cooking barley Directions 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). 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. Makes 8 servings (11 cups) 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. Rate it Print Nutrition Facts (per serving) 171 Calories 4g Fat 20g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 171 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 25mg 8% Sodium 865mg 38% Total Carbohydrate 20g 7% Total Sugars 3g Protein 13g Vitamin C 11.8mg 59% Calcium 50.5mg 4% Iron 2mg 11% Potassium 340mg 7% Folate, total 32.3mcg Vitamin B-12 1.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.