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Vegetable Beef Soup

Vegetable Beef Soup
"When we come in from playing in the snow, I serve this hearty soup," says Nancy Soderstrom of Roseville, Minnesota.
18-20 ServingsPrep: 25 min. + cooling Cook: 2-1/4 hours

Ingredients

  • 1 boneless beef chuck roast (2-1/2 to 3 pounds)
  • 4 quarts water
  • 1 cup medium pearl barley
  • 1-1/2 cups chopped onion
  • 1-1/2 cups chopped celery
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups chopped carrots
  • 1 package (16 ounces) frozen mixed vegetables
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic salt

Directions

  • Place roast in a large Dutch oven. Add the water, barley, onion,
  • celery, salt and pepper; bring to a boil. Reduce heat; cover and
  • simmer for 1-1/4 hours or until meat is tender.
  • Remove meat; cool. Cut into bite-size pieces. Skim fat from broth.
  • Add beef and remaining ingredients; bring to a boil. Reduce heat;
  • cover and simmer for 45 minutes or until vegetables are tender.
  • Yield: 18-20 servings (6 quarts).
© Taste of Home 2013

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Vegetable Beef Soup (continued)

Nutrition Facts: 1 serving (1.200 cups) equals 163 calories, 6 g fat (2 g saturated fat), 37 mg cholesterol, 235 mg sodium, 15 g carbohydrate, 4 g fiber, 13 g protein.
© Taste of Home 2013