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Vegetable Beef & Barley Soup

 Vegetable Beef & Barley Soup
Winter weather calls for steaming bowls of this hearty soup. Chuck roast leftovers add extra homemade flavor. —Jeannie Klugh, Lancaster, Pennsylvania
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • Reserved leftovers from Carmelized Onion Chuck Roast
  • 3 cups beef broth
  • 2 cups frozen mixed vegetables
  • 1/4 cup quick-cooking barley
  • 1 teaspoon ground mustard

Directions

  • In a large saucepan, combine all the ingredients. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 15-20 minutes or until barley is
  • tender. Yield: 4 servings.
Nutritional Facts: 1-1/2 cups equals 584 calories, 24 g fat (9 g saturated fat), 147 mg cholesterol, 1,224 mg sodium, 38 g carbohydrate, 7 g fiber, 51 g protein.