Vegetable Beef Barley Soup Recipe

Name: Vegetable Beef Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: beef marrow (soup) bones; 1 lb. chuck steak; 1 large onion, chopped; 2 ribs celery, chopped; 1 large can stewed tomatoes, chopped; 1 (20 oz.) pkg. frozen mixed vegetables; 1 1/2 c. chopped or shredded cabbage (optional); 3 c. cooked barley, rinsed; 1 or 2 bay leaves; salt and pepper to taste; beef bouillon cubes (if needed)

Servings: persons

beef marrow (soup) bones
1 lb. chuck steak
1 large onion, chopped
2 ribs celery, chopped
1 large can stewed tomatoes, chopped
1 (20 oz.) pkg. frozen mixed vegetables
1 1/2 c. chopped or shredded cabbage (optional)
3 c. cooked barley, rinsed
1 or 2 bay leaves
salt and pepper to taste
beef bouillon cubes (if needed)

1
Using a 5
2
or
3
6-quart pot bring to a boil, then simmer bones, steak, onions and bay leaves in about 4 quarts of water for 1 to 1 1/2 hours.
4
(While doing this, cook barley.) Remove steak and bones.
5
Add vegetables, celery, cabbage and tomatoes and simmer about 20 minutes.
6
Shred or dice the meat, then add meat and barley.
7
Add
8
bouillon
9
cubes
10
if stronger flavor is desired.
11
(I usually
12
make this soup the night before it's to be eaten.)

330

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 11 ingredients. The key ingredients include: beef marrow (soup) bones, 1 lb. chuck steak, 1 large onion, chopped, 2 ribs celery, chopped, and more.

Yes, Vegetable Beef 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 Beef Barley Soup

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