Vegetable-Barley Soup Recipe

Name: Vegetable-Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. chuck roast; 1 rib celery and tops; 1 medium onion; 1/2 tsp. salt; 1/2 tsp. pepper; 1/2 tsp. garlic powder; 1/2 tsp. allspice; 1/2 tsp. nutmeg; 1 tsp. parsley flakes; 3 bay leaves; 3 c. celery; 2 medium onions; 4 large carrots; 1/2 c. barley; 1 large can tomatoes or juice

Servings: persons

3 lb. chuck roast
1 rib celery and tops
1 medium onion
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. allspice
1/2 tsp. nutmeg
1 tsp. parsley flakes
3 bay leaves
3 c. celery
2 medium onions
4 large carrots
1/2 c. barley
1 large can tomatoes or juice

1
Cover the chuck roast with water and add the next 9 ingredients.
2
Simmer until the meat is tender.
3
Take out the meat and strain the stock.
4
Let stock cool in refrigerator until fat comes to top.
5
Cut up celery, onions and carrots.
6
Add barley, tomatoes or juice to taste.
7
Add all of these ingredients to soup stock.
8
Simmer until the vegetables are tender.
9
Cut up the meat in small pieces and add to the simmering soup.
10
Turn off heat.
11
Let sit and flavor through.
12
Adjust seasoning as desired.
13
Serve with love and pride.
14
Good luck!

104

kcal

Calories

Carbs

Protein

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 15 ingredients. The key ingredients include: 3 lb. chuck roast, 1 rib celery and tops, 1 medium onion, 1/2 tsp. salt, and more.

Yes, Vegetable-Barley 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.

Vegetable-Barley Soup

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