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Vegetable Beef and Barley Soup

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.
  • Makes
    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


  • 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.
Nutrition Facts
1-1/2 cups: 584 calories, 24g fat (9g saturated fat), 147mg cholesterol, 1224mg sodium, 38g carbohydrate (16g sugars, 7g fiber), 51g protein.

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Average Rating:
  • KathyCooks1943
    Nov 12, 2017

    I found this soup very bland and tasteless. This needed a lot of help. As is, I would never make it again.

  • rose1138
    Nov 10, 2012

    No comment left

  • kmkasprzak
    Nov 8, 2012

    No comment left

  • Laurie Otto
    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
    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.