Ingredients for Beef And Barley Vegetable Soup
- Extra Lean Ground Beef (quantity not specified in recipe)
- 1 large chopped onion
- Tomatoes (quantity not specified in recipe)
- Water (quantity not specified in recipe)
- Beef Consomme (quantity not specified in recipe)
- Tomato Soup (quantity not specified in recipe)
- 2 chopped carrots
- 2 chopped celery stalks
- 1 bay leaf
- 1 teaspoon dried thyme
- fresh parsley for garnish (optional)
- pepper to taste
- 1 cup barley
- 1 lb beef stew meat
- 4 cups beef broth
- 1 cup chopped potatoes
- 1 cup chopped green beans
- 1/2 teaspoon dried rosemary
- salt to taste
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How to Make Beef And Barley Vegetable Soup
- In a large pot or Dutch oven, brown 1 lb beef stew meat over medium-high heat with 1 large chopped onion. Drain off any excess fat.
- Add 1 cup barley, 4 cups beef broth (low sodium preferred), 2 carrots (chopped), 2 celery stalks (chopped), 1 cup chopped potatoes, 1 cup chopped green beans, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 bay leaf, and salt and pepper to taste.
- Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef is tender and the barley is cooked through.
- Alternatively, after browning the beef and onion, transfer everything to a slow cooker. Cook on low for 7-8 hours.
- Before serving, remove the bay leaf and adjust seasoning as needed. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
42g
Fat
14g
Carbs
10g
