Taste of Home
Roast Beef and Barley Soup
TOTAL TIME: Prep: 10 min. Cook: 35 min.
YIELD: 12-14 servings (about 3-1/2 quarts).
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!
Ingredients
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2 cups beef broth
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8 cups water
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2 cups chopped cooked roast beef
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1/2 cup chopped carrots
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3 celery ribs, chopped
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1/2 cup chopped onion
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 cup quick-cooking barley
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1 teaspoon dried oregano
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1/2 teaspoon pepper
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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1/2 cup frozen or canned peas
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1/2 cup frozen or canned cut green or wax beans
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Seasoned salt to taste
Directions
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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.
Nutrition Facts
1 cup: 123 calories, 1g fat (0 saturated fat), 18mg cholesterol, 323mg sodium, 17g carbohydrate (4g sugars, 4g fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 lean meat.
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