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Comforting Beef Barley Soup Recipe

Comforting Beef Barley Soup Recipe

When the weather outside is nippy, we want a bowl of soup that’s chock full of beef, barley and veggies. It's the most delicious way to warm up. —Sue Jurack, Mequon, Wisconsin
TOTAL TIME: Prep: 10 min. Cook: 35 min. YIELD:8 servings

Ingredients

  • 1 tablespoon butter
  • 1/2 cup each chopped carrot, celery and onion
  • 4 cups beef broth
  • 4 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup quick-cooking barley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cups chopped cooked roast beef
  • 1/2 cup frozen peas

Directions

  • 1. In a 6-qt. stockpot, heat butter over medium-high heat. Add carrot, celery and onion; cook and stir 4-5 minutes or until tender.
  • 2. Add broth, water, tomatoes, barley and seasonings; bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally. Add roast beef and peas; cook 5-7 minutes longer or until heated through. Yield: 8 servings (3 quarts).

Nutritional Facts

1-1/2 cups equals 198 calories, 4 g fat (2 g saturated fat), 36 mg cholesterol, 652 mg sodium, 23 g carbohydrate, 6 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.