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Beef Barley Soup

Beef Barley Soup

When making this soup, I tend to clean out the fridge by adding all sort of leftovers. My household says they have to enjoy out for the kitchen area sink!

Active Ingredients

  • 2 cups beef broth
  • 8 cups water
  • 2 cups chopped prepared roast beef
  • 1/2 cup chopped carrots
  • 3 celery ribs, sliced
  • 1/2 cup chopped onion
  • 1 can (14 -1/ 2 ounces) diced tomatoes, undrained
  • 1 cup quick-cooking barley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1 can (10 -3/ 4 ounces) condensed tomato soup, undiluted
  • 1/2 cup frozen or canned peas
  • 1/2 cup frozen or canned cut green or wax beans
  • Skilled salt to taste

Directions

  • In a stockpot, combine the very first 10 ingredients; bring to a boil. Minimize heat; cover and simmer for 25 minutes, stirring sometimes. Add the soup, peas and beans. Simmer, exposed, for 10 minutes. Include experienced salt.
Nutrition Truths

1 cup: 123 calories, 1g fat (0 hydrogenated fat), 18 mg cholesterol, 323 mg salt, 17 g carbohydrate (4g sugars, 4g fiber), 10 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

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