Vegetable Beef Soup
TOTAL TIME: Prep: 25 min. + cooling Cook: 2-1/4 hours
YIELD: 20 servings (6 quarts).
When we come in from playing in the snow, I serve this hearty vegetable beef soup. —Nancy Soderstrom, Roseville, Minnesota
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
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-sized 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.
Nutrition Facts
1-1/4 cups: 163 calories, 6g fat (2g saturated fat), 37mg cholesterol, 235mg sodium, 15g carbohydrate (4g sugars, 4g fiber), 13g protein.
© 2024 RDA Enthusiast Brands, LLC