Vegetable Beef Barley Soup (big batch)
I love hearty winter soups! This is one that I enjoy and keep meal sized portions in the freezer for a quick meal.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 12
beef
vegetable
lunch
dinner
soup
lunch
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1 onion
- 3 pounds roast beef
- 3 pound potatoes
- 1 pound carrots
- 1/2 head cabbage
- 1 head cauliflower
- 2 bag mixed frozen vegetables
- 15 cubes beef bullion
- 2 cans chopped tomatoes (28 oz cans)
- 2 c barley
- Carbohydrate 69.4191 g
- Cholesterol 74.844 mg
- Fat 21.3350333333333 g
- Fiber 15.1213335780303 g
- Protein 35.19382 g
- Saturated Fat 8.40700333333333 g
- Serving Size 1 1 Serving (874g)
- Sodium 1130.26866666667 mg
- Sugar 54.2977664219697 g
- Trans Fat 2.8179 g
- Calories 599 calories
Cut roast beef into bite-sized pieces. Put 1/4 cup oil in soup pot, add beef, and brown Add bullion to pot Add tomatoes to pot Chop vegetables Add vegetables to pot Bring to a rolling boil Turn down heat and simmer for 1 hour Enjoy! I use a 11 qt stock pot when I make this and it is quite full. This also keeps well in the freezer for a quick meal when I am running late.
