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    You are in: Home / Recipes / Barley Beef Vegetable Soup Recipe
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    Barley Beef Vegetable Soup

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    1 cup s ...

    Units: US | Metric


    1. 1
      Place the first 10 ingredients in a soup kettle. Bring to a boil, then simmer for about 3 hours.
    2. 2
      Skim soup until clear while simmering.
    3. 3
      Remove soup bone; add all remaining vegetables and simmer for about 30 minutes longer.
    4. 4
      Let soup stand for about 15 minutes before serving.
    5. 5
      Note: Normally I don't care for barley, but this soup is truly delicious.
    6. 6
      I love making homemade soups and bread on cold wintry days.

    Ratings & Reviews:

    • on April 04, 2010


      This is one of my favorite soups to make! I normally use a bag of mixed veggies to replace the carrots, celery, peas, and green beans. I use a can of diced tomatoes and 2 boxes of beef broth to make prep easier, and I always double the barley. I like my soup thick and hearty! Served with some warm bread, or a grilled cheese sandwich, this is just delicious.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 01, 2003


      Wow! The paprika, bay leaf and thyme combine with the beef to make a delicious soup. I didn't use peas or potatoes, so I added some turnips with greens. I waited until the end to add the salt and pepper, and finished with 1 teaspoon fresh thyme from my freezer. Thank you, Ziggy, I'll make this again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2001


      carrots need to be put in long before the last 30 mionutes of simmering.... still hard, and potatoes if used should be put in about and hour before finishing up.... have cooked this low sodium soup three times already and found the above needed to be added sooner than the last 30 fact had it tonight for dinner..... good luck with my change

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (23)


    Nutritional Facts for Barley Beef Vegetable Soup

    Serving Size: 1 (4545 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 69.1
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.3 g
    Cholesterol 8.0 mg
    Sodium 63.3 mg
    Total Carbohydrate 11.5 g
    Dietary Fiber 2.4 g
    Sugars 1.9 g
    Protein 4.5 g

    The following items or measurements are not included:

    soup bone

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