Vegetable Beef Soup

By nurseliz

Prep: 25 min. + cooling Cook: 2-1/4 hours
Yield: 18-20 Servings

25

Ingredients

• Ingredients
• 1 boneless beef chuck roast (2-1/2 to 3 pounds)
• 4 quarts water
• 1 cup medium pearl barley
• 1-1/2 cups chopped onion
• 1-1/2 cups chopped celery
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 can (28 ounces) diced tomatoes, undrained
• 1-1/2 cups chopped carrots
• 1 package (16 ounces) frozen mixed vegetables
• 1/4 cup minced fresh parsley
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon garlic salt
• Directions

Preparation

Step 1

Directions

Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender.
Remove meat; cool. Cut into bite-size pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Yield: 18-20 servings (6 quarts).

Nutritional Facts 1 serving (1.200 cups) equals 163 calories, 6 g fat (2 g saturated fat), 37 mg cholesterol, 235 mg sodium, 15 g carbohydrate, 4 g fiber, 13 g protein.