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Vegetable Beef Soup Recipe
Vegetable Beef Soup Recipe photo by Taste of Home

Vegetable Beef Soup Recipe

Read Reviews (2)
3.75 2
Publisher Photo
"When we come in from playing in the snow, I serve this hearty soup," says Nancy Soderstrom of Roseville, Minnesota.
TOTAL TIME: Prep: 25 min. + cooling Cook: 2-1/4 hours
MAKES:18-20 servings
TOTAL TIME: Prep: 25 min. + cooling Cook: 2-1/4 hours
MAKES: 18-20 servings

Ingredients

  • 1 boneless beef chuck roast (2-1/2 to 3 pounds)
  • 4 quarts water
  • 1 cup medium pearl barley
  • 1-1/2 cups chopped onion
  • 1-1/2 cups chopped celery
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups chopped carrots
  • 1 package (16 ounces) frozen mixed vegetables
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic salt

Nutritional Facts

1 serving (1.200 cups) equals 163 calories, 6 g fat (2 g saturated fat), 37 mg cholesterol, 235 mg sodium, 15 g carbohydrate, 4 g fiber, 13 g protein.

Directions

  1. Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender.
  2. Remove meat; cool. Cut into bite-size pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Yield: 18-20 servings (6 quarts).
Originally published as Vegetable Beef Soup in Taste of Home February/March 1995, p17

Nutritional Facts

1 serving (1.200 cups) equals 163 calories, 6 g fat (2 g saturated fat), 37 mg cholesterol, 235 mg sodium, 15 g carbohydrate, 4 g fiber, 13 g protein.

Reviews for Vegetable Beef Soup(2)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 25, 2012

Good recipe, but needs beef bouillon or broth added for flavor -without may lack taste & be "watery". Will use again with this modification

MY REVIEW
Reviewed Jan. 23, 2010

I love this excellent soup! I loved that there was enough liquid and the barley didn't make it too thick, as I like my soups to have alot of broth. Best recipe I"ve tried for this type of soup. Thanks!

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