Beef- Barley Soup

By Debe Pendice

Ingredients
  • 12 ounces beef stew meat, cut into 1" cubes

  • 1 Tablespoon cooking oil

  • 4 cps water

  • 1 cup chopped onion

  • 1/2 cup chopped celery

  • 1/2 cup regular barley

  • 2 teaspoon instant beef bouillon grandlaes

  • 1 teaspoon dried oregano or basil, crushed

  • 1/4 teaspoon freshly ground pepper

  • 2 cloves garlic, minced

  • 1 bay leaf

  • 1 cup loose pack frozen mixed vegetables

  • 1- 14 1/2 ounce can diced tomatoes, undrained

  • 1 cup peeled potatoes cut into 1/2" cubes

Directions
  1. In a large saucepan brown meat in hot oil. Stir in the water onion, barley, bouillon, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1 hour.

  2. Stir in frozen vegetables, undrained tomatoes, and potatoes. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until meat and vegetable and tender. Drained. Discard bay leaf.


Nutritional Facts

Servings
6
Per Serving
Calories
210
Fat
6 g (sat. 1 g)
Cholesterol
27 mg
Sodium
515 mg
Carbohydrates
23 g
Fiber
4 g
Protein
16 g

lunch stew iron b vitamins dairy free fiber anti inflammatory stovetop beef

2 replies

Avera
Avera 2009-02-10 22:17:58 -0600 Report

I will take all the soup recipes that I can get. This one is going to be fixed very soon at my house. I thought it would have more carbs than it does because of the barley, but it is just perfect in that respect.