SOUP, Beef and Barley Soup
Lion House recipe -- I used leftover roast beef. Added celery & sauted it w/ the onions, & chopped carrots. Threw in some green beans at the end of cooking time.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
soup
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1/4 teaspoon salt
- 1 clove garlic minced
- 1/2 teaspoon basil
- 2 bay leaves
- 9 cups water
- 1/2 lb. lean boneless round steak
- 1 (14 1/2 oz.) can stewed tomatoes , undrained & diced
- 1 (10 1/2 oz.) can beef broth
- 1/2 cup onion , chopped
- 1 cup pearl barley , rinsed
- 1 10-12 oz. pkg. frozen mixed vegetables
- Carbohydrate 55.4998605532995 g
- Cholesterol 0 mg
- Fat 0.678337980138825 g
- Fiber 10.4265105860106 g
- Protein 6.71909025501192 g
- Saturated Fat 0.227742135117902 g
- Serving Size 1 1 Serving (662g)
- Sodium 25.3228136554068 mg
- Sugar 45.0733499672889 g
- Trans Fat 0.163094305398467 g
- Calories 242 calories
SLOW COOKER:: Prepare meat & rinse the barley. Place all ingrdients, minus 1 cup of water, in the slow cooker. COOK on High 3 - 4 hours. Prepare steak by trimming fat and cutting stek into 1' cubes. In a large soup pot (at least 4-qt) stir together 8 cups water, steak cubes, tomatoes, broth, onion, garlic, basil, salt, and bay leaves. Bring to a BOIL. Reduce heat; COVER and SIMMER 1 hr. Place barley in a strainer & rinse with cold water. Gradually add barley, along with 1 cup water, to soup in pot; COVER & SIMMER again 1 hr. Skim fat from top of soup. ADD frozen vegetables to soup pot; COVER & SIMMER a 3rd time until meat & veggies are tender, about 30 - 40 mins. Remove and discard bay leaves.
