Beef Vegetable Soup Recipe

Name: Beef Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup quick-cooking barley (uncooked); 5 cups water; 2 tablespoons butter; ½ cup chopped celery; 12 chopped Spanish onion; ½ cup chopped carrot; ½ cup peeled and chopped parsnip; 1 cup chopped cabbage; ½ cup fresh corn or ½ cup frozen corn; ½ cup peeled and chopped rutabaga; ¼ cup peeled and chopped turnip; ½ cup chopped green beans; 1 clove garlic, minced; 7 cups hot homemade beef stock; 1 bay leaf; ¼ teaspoon Worcestershire sauce; 1 (10 3/4 ounce) can whole canned tomatoes, seeded,chopped and drained; ½ cup about cubed cooked steak (prime rib or sirloin work well); 1 teaspoon freshly chopped parsley; salt and black pepper

Servings: persons

½ cup quick-cooking barley (uncooked)
5 cups water
2 tablespoons butter
½ cup chopped celery
12 chopped Spanish onion
½ cup chopped carrot
½ cup peeled and chopped parsnip
1 cup chopped cabbage
½ cup fresh corn or ½ cup frozen corn
½ cup peeled and chopped rutabaga
¼ cup peeled and chopped turnip
½ cup chopped green beans
1 clove garlic, minced
7 cups hot homemade beef stock
1 bay leaf
¼ teaspoon Worcestershire sauce
1 (10 3/4 ounce) can whole canned tomatoes, seeded,chopped and drained
½ cup about cubed cooked steak (prime rib or sirloin work well)
1 teaspoon freshly chopped parsley
salt and black pepper

1
Boil barley and water in 2-quart saucepan 25 minutes or until tender.
2
Drain; set aside.
3
Heat butter in 4-quart saucepan.
4
Add celery, onion, carrot, parsnip, cabbage, corn, rutabaga, turnip, green beans and garlic and saute slowly 5 minutes.
5
Add hot stock, bay leaf and worcestershire sauce.
6
Simmer slowly 30 minutes, then add drained barley, chopped tomatoes and cooked steak.
7
Simmer 15 minutes.
8
Add parsley and salt and pepper.
9
Remove bay leaf and serve.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: ½ cup quick-cooking barley (uncooked), 5 cups water, 2 tablespoons butter, ½ cup chopped celery, and more.

Yes, Beef Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Vegetable Soup

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