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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.