Herbed Beef Barley Soup Recipe

Herbed Beef Barley Soup Recipe
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Thyme comes through in this colorful soup that's chock-full of tender beef. You can use any combination of vegetables you have on hand," Heidee adds. "Leftovers work especially well."

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  • 4 Servings
  • Prep/Total Time: 20 min.

Ingredients

  • 1 portion Triple-Batch Beef, thawed
  • 3 cups water
  • 1 cup frozen cut green beans
  • 1 cup frozen sliced carrots
  • 1/4 cup quick-cooking barley
  • 1 tablespoon beef bouillon granules
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt

Directions

  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until vegetables and barley are tender. Let stand for 5 minutes before serving. Yield: 4 servings.

    Editor's Note: 2 cups of cubed cooked beef and 1/2 cup beef broth may be substituted.

Nutrition Facts: 1 serving (1 cup) equals 237 calories, 9 g fat (3 g saturated fat), 72 mg cholesterol, 1,094 mg sodium, 14 g carbohydrate, 4 g fiber, 25 g protein.

Herbed Beef Barley Soup published in Quick Cooking January/February 2000, p14

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Herbed Beef Barley Soup Recipe

Herbed Beef Barley Soup

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