element. Don’t add more than one Google tag to each page.
Vegetable Beef Soup

Vegetable Beef Soup

When we are available in from playing in the snow, I serve this hearty veggie beef soup.– Nancy Soderstrom, Roseville, Minnesota.

Active 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 sliced celery
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups sliced carrots
  • 1 plan (16 ounces) frozen mixed veggies
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic salt

Instructions

  • Location roast in a large Dutch oven.
  • Eliminate meat; cool.
Nutrition Realities

1-1/4 cups: 163 calories, 6g fat (2g hydrogenated fat), 37 mg cholesterol, 235 mg sodium, 15 g carbohydrate (4g sugars, 4g fiber), 13 g protein.

Reader Interactions

Learn More