Vegetable Beef and Barley Soup

Name: Vegetable Beef and Barley Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
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

Winter weather calls for steaming bowls of this hearty soup. Chuck roast leftovers add extra homemade flavor. —Jeannie Klugh, Lancaster, Pennsylvania

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.

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.

Originally published as Vegetable Beef Soup in Simple & Delicious December/January 2012

Reviews

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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.
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.