Beef and Barley Soup

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Soup, Chili & Stew
Beef and Barley Soup

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Recipe Data

11
Servings

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    Description

    Dietitian Tip: To use up leftover vegetables swap out the vegetables in this recipe for any vegetable you have in your fridge.

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    Servings and Ingredients

    Ingredients
    Serves 11
    QuantityIngredientAdd
    1 tsp.Hy-Vee Select olive oil
    2 clove(s)garlic, minced
    1medium white onion, diced
    1 stalk(s)celery, diced
    1 lbs.bottom round steak, cubed
    1 qt.reduced-sodium beef broth
    1(15 oz) can no-salt added diced tomatoes, undrained
    1(12 oz) can spicy V-8 juice
    ½ c.pearled barley
    1 c.frozen Hy-Vee green beans
    1 c.chopped carrots
    1 c.chopped parsnips

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      Directions

      1. In a large Dutch oven, heat oil. Add garlic, onion and celery; sauté until tender. Add steak and cook over medium-high heat until browned.
      2. Stir in broth, tomatoes, juice, barley, green beans, carrots and parsnips. Bring to a boil; reduce heat and simmer, covered, about 1 hour.

      Nutrition facts

      Servings

      140 Calories per serving
      1 cup

      Amounts Per Serving

      • Total Fat: 4g
      • Cholesterol: 40mg
      • Sodium: 280mg
      • Total Carbohydrates: 9g
      • Protein: 16g

      Daily Values

      0%
      Vitamin A 45%
      0%
      Vitamin C 20%
      0%
      Iron 10%
      0%
      Calcium 2%

      Recipe Source:

      Hy-Vee Seasons Healthy Living Recipes Cookbook.