Hearty Beef and Vegetable Soup

Recipe

Soup, Chili & Stew
Hearty Beef and Vegetable Soup

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User Rating

3.5 out of 5 stars
Rate it:
8 ratings

Recipe Data

10
Servings
15min
Prep
2hr30min
Total

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    Description

    This flavorful cold-weather soup contains two whole grains: hulled barley and wild rice.

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    2 lbs.boneless arm roast
    2(32 oz each) containers Hy-Vee beef broth
    1large onion, coarsely chopped
    ½ c.hulled barley*, rinsed
    2 tsp.Hy-Vee Worcestershire sauce
    1 tsp.Hy-Vee dried thyme
    1 tsp.Hy-Vee dried oregano
    1bay leaf
    Hy-Vee salt and Hy-Vee black pepper, to taste
    1(14.5 oz) can Hy-Vee diced tomatoes, drained
    1 c.coarsely chopped celery
    2 c.coarsely chopped carrots
    8 oz.baby bella mushrooms, sliced
    ½ c.water
    ½ c.wild rice, rinsed

    Directions

    1. Trim excess fat from roast.
    2. In a large stock pot or Dutch oven, bring broth to a boil. Add roast, onion, barley, Worcestershire sauce, thyme, oregano, bay leaf, salt and pepper. Return to boiling; reduce heat, cover and simmer for 1-1/2 hours.
    3. Remove meat from pot; cut into bite-size chunks and return to pot. Add tomatoes, celery, carrots, mushrooms, water and wild rice. Return to boiling. Reduce heat, cover and simmer 45 minutes or until vegetables are tender. Remove bay leaf.
    4. To freeze for later, cool soup. Divide between two 1-gallon freezer bags. Seal, label and freeze up to 3 months. Thaw in refrigerator for 48 hours. Reheat in a stock pot or Dutch oven until heated through.
    5. *If using pearled barley, which only takes 45 minutes to cook, wait to add it with the tomatoes.

    Nutrition facts

    Servings

    230 Calories per serving

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 60mg
    • Sodium: 840mg
    • Total Carbohydrates: 22g
    • Protein: 26g

    Daily Values

    0%
    Vitamin A 90%
    0%
    Vitamin C 10%
    0%
    Iron 20%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Holiday 2013.