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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on October 12, 2011

      Perfect for our beautiful fall day. I made this as posted except I did not have crushed tomatoes so instead put in half water and half tomato juice hence the redness in photo. I also put in 1/2 cup quick barley about 3 hours before done and extra black pepper. Thank you Engrossed for sharing. Made for PAC Fall 2011.

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    • on February 25, 2008

      The thyme smelled sooo good as this was cooking. The soup really hit the spot on this cold snowy day. The kids had a 'snow day' and keep asking when it was going to be done. I did add 1 cup more of the water. But the soup was really just perfect. Thank you for posting Made for *1 2 3 Hit Wonders* game 2008

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    • on October 25, 2007

      I used some Healthy Meat Balls that were in the freezer in place of the ground beef and beef soup base. I'm not sure that the chili powder and mustard helped the flavor here but I found that I didn't have the stewed tomato's I thought I did and since I didn't think tomato sauce would be a good sub I didn't add any tomato at all. That could well have made the difference so I'm not giving it any stars as I don't feel that it would be fair to the recipe. I liked it but I think I'd add more barley and make sure that I have the stewed tomato's next time.

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    • on April 05, 2013

      This recipe was made on 4/4/13 for mine and my SO's dinner. I did make a couple of changes to the recipe,but I don't think it affected the recipe at all. The chopped celery was replaced with a couple of teaspoons of celery powder.I only had two bouillon cubes,so 3 teaspoons of beef bouillon powder replaced the remaining cubes.Also, I didn't have stewed tomatoes, so the same size can of diced was used.As the soup was cooking, I was hoping that it tasted as incredible as it smelled. And after tasting, I wasn't disappointed at all.And with the slow cooking,the different seasonings and spices had a long time to meld together perfectly. Thank you so very much for posting a great tasting soup. " Keep Smiling :) "

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    • on October 11, 2007

      with a few amount adjustments we enjoyed this soup, I used beef broth and omitted the boullion cubes and also add in 2 teaspoons crushed red chili flakes, I have never added in mustard powder to soup, not sure if the flavor even came through, this is a wonderful hearty soup with lots of flavor, thanks for sharing hon!...Kitten:)

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    • on October 04, 2007

      Good soup! I'm not a crockpot person, so I did mine in my dutch oven. I simmered it for about an hour and 1/2 and put the tomatoes in right away. Thanks!

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    Nutritional Facts for Beef Vegetable and Barley Soup

    Serving Size: 1 (524 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 229.0
     
    Calories from Fat 60
    26%
    Total Fat 6.7 g
    10%
    Saturated Fat 2.6 g
    13%
    Cholesterol 37.3 mg
    12%
    Sodium 1125.4 mg
    46%
    Total Carbohydrate 27.6 g
    9%
    Dietary Fiber 5.8 g
    23%
    Sugars 7.8 g
    31%
    Protein 15.8 g
    31%

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