Beef Barley Vegetable Soup
Soups, Stews and Chili Soup Vegetable Soup Barley Soup
Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.
Servings per recipe: 10
Calories per serving: 321
Preparation time: 20m
Total cooking time: 5h 50m
Ingredients:
- 1 (3 pound) beef chuck roast
- 1/2 cup barley
- 1 bay leaf
- 2 tablespoons oil
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1 onion, chopped
- 1 (16 ounce) package frozen mixed vegetables
- 4 cups water
- 4 cubes beef bouillon cube
- 1 tablespoon white sugar
- 1/4 teaspoon ground black pepper
- 1 (28 ounce) can chopped stewed tomatoes
- salt to taste
- ground black pepper to taste
Directions:
- 1 In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
- 2 Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
Nutrion facts:
Total Fat | 17.3g | 27% |
Saturated Fat | 6.0g | |
Cholesterol | 62mg | 21% |
Sodium | 605mg | 24% |
Potassium | 552mg | 15% |
Total Carbohydrates | 22.4g | 7% |
Dietary Fiber | 5.1g | 20% |
Protein | 20g | 40% |
Sugars | 6g | |
Vitamin A | 5555IU | |
Vitamin C | 13mg | |
Calcium | 66mg | |
Iron | 4mg | |
Thiamin | 0mg | |
Niacin | 7mg | |
Vitamin B6 | 0mg | |
Magnesium | 51mg | |
Folate | 32mcg |