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Winter weather calls for steaming bowls of this hearty soup. Chuck roast leftovers add extra homemade flavor. —Jeannie Klugh, Lancaster, Pennsylvania
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Nutritional Facts 1-1/2 cups equals 584 calories, 24 g fat (9 g saturated fat), 147 mg cholesterol, 1,224 mg sodium, 38 g carbohydrate, 7 g fiber, 51 g protein.
Originally published as Vegetable Beef & Barley Soup in Simple & Delicious December/January 2012, p20
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Reviewed on Jan. 25, 2012 by Laurie Otto
Very filling and delicious. Increased the barley to 1/2 cup and my husband still wanted more in the soup. Will try it with 1 full cup next time.
Reviewed on Jan. 18, 2012 by liltimber
We loved the soup! I left out the barley and just put in potatoes, carrots and peas. Was yummy! I would make the roast again for the sole purpose of making this soup.
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