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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (413g) Recipe makes 8 servings |
||
| Calories 297 | ||
| Calories from Fat 101 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.3g | 17% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 69mg | 23% | |
| Sodium 672mg | 28% | |
| Potassium 788mg | 22% | |
| Total Carbohydrate 21.4g | 7% | |
| Dietary Fiber 5.2g | 20% | |
| Sugars 4.1g | ||
| Protein 27.8g | 55% | |
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Beef-Barley Soup
By: papergoddess
May 31, 2002
Hearty, easy one dish meal that cooks itself while you're gone. Serve with salad and bread, and you have a whole meal.
SERVES 8 -10
Ingredients
- 2 lbs beef round steak or beef chuck, diced
- 2 cups chopped carrots
- 1 stalk celery, diced
- 1/2 green pepper, diced
- 1 large onion, chopped
- 1 (16 ounce) can tomatoes, cut up
- 1/2 cup frozen corn
- 1/2 cup frozen green bean
- 2/3 cup barley
- 1 tablespoon dried parsley flakes
- 1 tablespoon beef bouillon granules or 2 beef bouillon cubes
- 2 teaspoons salt
- 3/4 teaspoon dried basil
- 5 cups water
Directions
1
In skillet brown beef.2
Place carrot, celery, green pepper, onion, corn and green beans in crock pot.3
Put meat on top.4
Combine tomatoes, barley, parsley, bouillon, salt and basil.5
Pour over meat.6
Add water.7
DO NOT STIR.8
Cover and cook on LOW for 10-12 hours.
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- Course > Soups
- Main Ingredient > Meat > Beef
- Main Ingredient > Pasta, Rice & Grains
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > Everyday
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
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- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: KingJackQueen
On Oct 18, 2008
Excellent Beef Barley soup. Have made this several times. It's a keeper!
From: Greg: Barrow, Alaska
On Oct 14, 2008
Okay, I did not follow the recipe exactly, but I did use all the ingredients as listed. Great soup! I made this recipe in a dutch oven on the stove top. I cut up the meat and boiled it for about 20 minutes. Then mixed things together, brought it to a boil and simmered for 90 minutes. I also added some new potatoes and cut up squash.
From: Jill77
On Jan 16, 2003
Excellent comfort food! I decided to make this without the meat as I was in the mood for a "veggie-barley." Let me tell you, this recipe did not suffer from the lack of beef. I did add a couple of extra boullion cubes to make up for the flavor that might have been lost. It was great! As someone else mentioned, it did come out quite thick, so if you prefer a more liquidy soup, it's no problem to add extra water or broth (as I did). Great recipe PG. Thanks for sharing. This was served with a beautiful salad and some warm bread. Will be doing this one again and again!
From: melsmom
On Jul 23, 2003
great recipe, we all loved it and i will definitely make this again. i didn't have tomatoes so i added a can of tomato sauce and instead of the beef cubes and water i added a liter of beef broth, it came out more like a stew than a soup. we had it with pumpernickle bread to sop up the delicious gravy.
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