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Vegetable Beef & Barley Soup
Classic and comforting vegetable beef soup gets a nutritional boost with chewy barley.
Course
Soup
Cuisine
American
Keyword
beef and barley soup
Prep Time
20
minutes
Cook Time
2
hours
Total Time
2
hours
20
minutes
Servings
4
Calories
392
kcal
Author
Liz DellaCroce
Ingredients
1
lb
beef stew meat
kosher salt and pepper
1
medium onion
diced
2
carrots
diced
3
celery stalks
diced
1
tsp
dried thyme
1
tsp
dried oregano
4
c
beef broth
low sodium
46
oz
can V8
1
tbs
worcestershire sauce
½
c
cooked barley
hull-less or regular
2
c
frozen mix vegetables
fresh parsley and crusty bread
to serve optional
US Measurements
-
Convert to Metric
Instructions
Heat a large stew pot over medium high heat and spray with non-stick spray.
Season beef with a heavy pinch of kosher salt and black pepper then add to hot pan.
Let meat sear on both sides, about 3-4 minutes per side; remove from pan and set aside.
Add diced onions, carrots and celery to the pot and saute for 8-10 minutes over medium heat until softened.
Season veggies with thyme and oregano then stir in beef broth, V8 juice, barley and worcestershire sauce.
Add beef back to the pan and bring soup to a boil.
Stir in frozen veggies then simmer on low for 60-90 minutes or until beef is tender.
Serve with fresh parsley and crusty, whole grain bread.
Nutrition
Calories:
392
kcal
|
Carbohydrates:
52.2
g
|
Protein:
34.4
g
|
Fat:
4.8
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2.8
g
|
Trans Fat:
0
g
|
Cholesterol:
70
mg
|
Sodium:
1612
mg
|
Fiber:
10.5
g
|
Sugar:
19.3
g