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Vegetable Beef & Barley Soup Recipe

Vegetable Beef & Barley Soup Recipe

Winter weather calls for steaming bowls of this hearty soup. Chuck roast leftovers add extra homemade flavor. —Jeannie Klugh, Lancaster, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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


  • 1. 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: 584 calories, 24g fat (9g saturated fat), 147mg cholesterol, 1224mg sodium, 38g carbohydrate (16g sugars, 7g fiber), 51g protein.

Reviews for Vegetable Beef & Barley Soup

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Laurie Otto User ID: 5863445 151552
Reviewed Jan. 25, 2012

"Very filling and delicious. Increased the barley to 1/2 cup and my husband still wanted more in the soup. Will try it with 1 full cup next time."

liltimber User ID: 1983307 196581
Reviewed Jan. 18, 2012

"We loved the soup! I left out the barley and just put in potatoes, carrots and peas. Was yummy! I would make the roast again for the sole purpose of making this soup."

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