Beef/Vegetable/Barley Soup
Submitted by Francine Anderson, Corn Belt Energy Corporation
Servings 16
Calories 282kcal
Ingredients
- 3 pounds chuck roast
- 4 quarts water
- 1 14.5- ounce can diced tomatoes
- 2 cloves garlic minced
- 1 onion chopped
- 2 carrots diced
- 2 stalks celery chopped
- 2 tablespoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon whole allspice
- 1 bay leaf
- 1 cup barley rinsed
- 4 potatoes diced
- 1 14.5- ounce can mixed vegetables
- Optional
- Beef bouillon
- Parsley
Instructions
- Put chuck roast into a large pot with 4 quarts of cold water. Bring to a boil, uncovered over high heat.
- Reduce heat to low and skim off the foam from the top. Then add tomatoes, garlic, onion, carrots, celery and spices. Continue to bring to a boil and simmer slowly for 2 hours.
- Then add barley and cook for 45 minutes.
- Add potatoes and mixed vegetables and simmer until potatoes are tender.
- Remove the meat to cool, and then break apart into pieces and return to soup. For additional flavor, add beef bouillon and parsley.
Notes
Nutrition information: 282 calories; 282g fat; 1,006mg salt; 21.3g carbohydrates; 31.2g protein.
