Beef 'N Barley Vegetable Soup Recipe
Servings: 8
Ingredients
- 1 (1 lb.) can tomatoes
- 1 (8 ounce.) can cut green beans
- 1 1/2 lbs. boneless chuck cut into 1 1/2 inch pcs
- 1 1/2 tbsp. salt
- 1/2 teaspoon pepper
- Celery tops/parsley sprigs
- 1/2 c. reg. barley
- 2 c. tomato juice
- 1 c. turnips, coarsely minced
- 3 c. cabbage, coarsely minced
- 1 c. carrots, sliced
- 1 c. celery, sliced
- 1 c. onions, thinly sliced
Directions
- Makes 5 qts.
- Drain tomatoes and beans, reserving juice. Add in sufficient water to juice to make 2 qts liquid. Place liquid, meat, salt, pepper, celery and parsley in large kettle. Cover and cook slowly for 1 hour. Add in barley and cook 1 hour longer. Remove parsley and celery; throw away. Add in tomato juice, tomatoes, beans, turnip, cabbage, carrots, celery and onion. Bring to a boil, reduce heat; simmer 45 min.
- To freeze, divide into quantities suitable for family size.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 8 servings | |
| Calories 315 | |
| Calories from Fat 132 | 42% |
| Total Fat 14.63g | 18% |
| Saturated Fat 5.72g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 1572mg | 66% |
| Potassium 571mg | 16% |
| Total Carbs 23.42g | 6% |
| Dietary Fiber 6.4g | 21% |
| Sugars 4.92g | 3% |
| Protein 22.29g | 36% |
