Herbed Beef Barley Soup Recipe

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Herbed Beef Barley Soup Recipe
Herbed Beef Barley Soup Recipe photo by Taste of Home
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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."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
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.
Originally published as Herbed Beef Barley Soup in Quick Cooking January/February 2000, p14

Nutritional Facts

1 cup: 214 calories, 4g fat (1g saturated fat), 65mg cholesterol, 1088mg sodium, 14g carbohydrate (3g sugars, 4g fiber), 28g protein.

  • 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
  1. 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.
Originally published as Herbed Beef Barley Soup in Quick Cooking January/February 2000, p14

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