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Roast Beef and Barley Soup Recipe
Roast Beef and Barley Soup Recipe photo by Taste of Home

Roast Beef and Barley Soup Recipe

Publisher Photo
When making this soup, I tend to clean out the refrigerator by adding all kinds of leftovers. In fact, my family says they have to watch out for the kitchen sink!
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 12-14 servings

Ingredients

  • 2 cups beef broth
  • 8 cups water
  • 2 cups chopped cooked roast beef
  • 1/2 cup chopped carrots
  • 3 celery ribs, chopped
  • 1/2 cup chopped onion
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup quick-cooking barley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/2 cup frozen or canned peas
  • 1/2 cup frozen or canned cut green or wax beans
  • Seasoned salt to taste

Nutritional Facts

1 cup equals 123 calories, 1 g fat (trace saturated fat), 18 mg cholesterol, 323 mg sodium, 17 g carbohydrate, 4 g fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Directions

  1. In a stockpot, combine the first 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Add the soup, peas and beans. Simmer, uncovered, for 10 minutes. Add seasoned salt. Yield: 12-14 servings (about 3-1/2 quarts).
Originally published as Beef Barley Soup in Country Extra January 1996, p51

Nutritional Facts

1 cup equals 123 calories, 1 g fat (trace saturated fat), 18 mg cholesterol, 323 mg sodium, 17 g carbohydrate, 4 g fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Reviews for Roast Beef and Barley Soup

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Apr. 21, 2012

"A good, basic recipe that is very flexible. I added more seasoning (Mrs. Dash, garlic powder, onion powder), as per my family's preference, as well as a can of beef gravy. With all the leftover vegetables I had on hand, this recipe made a huge pot of soup. I even froze a portion of it. If you have never cooked barley before, don't be intimidated---it is easy. I followed the package directions and it turned out perfect."

MY REVIEW
Reviewed Mar. 1, 2012

"Great comfort food!! The recipe lends itself to making substitutions, going with whatever leftovers your refrigerator has. I added gravy from the pot roast I fixed the other day."

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