Beef 'N Barley Vegetable Soup Recipe

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0 votes | 677 views
Servings: 8

Ingredients

Cost per serving $1.68 view details
  • 1 (1 lb.) can tomatoes
  • 1 (8 ounce.) can cut green beans
  • 1 1/2 lbs. boneless chuck cut into 1 1/2 inch pcs
  • 1 1/2 tbsp. salt
  • 1/2 teaspoon pepper
  • Celery tops/parsley sprigs
  • 1/2 c. reg. barley
  • 2 c. tomato juice
  • 1 c. turnips, coarsely minced
  • 3 c. cabbage, coarsely minced
  • 1 c. carrots, sliced
  • 1 c. celery, sliced
  • 1 c. onions, thinly sliced

Directions

  1. Makes 5 qts.
  2. Drain tomatoes and beans, reserving juice. Add in sufficient water to juice to make 2 qts liquid. Place liquid, meat, salt, pepper, celery and parsley in large kettle. Cover and cook slowly for 1 hour. Add in barley and cook 1 hour longer. Remove parsley and celery; throw away. Add in tomato juice, tomatoes, beans, turnip, cabbage, carrots, celery and onion. Bring to a boil, reduce heat; simmer 45 min.
  3. To freeze, divide into quantities suitable for family size.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 255g
Recipe makes 8 servings
Calories 315  
Calories from Fat 132 42%
Total Fat 14.63g 18%
Saturated Fat 5.72g 23%
Trans Fat 0.0g  
Cholesterol 68mg 23%
Sodium 1572mg 66%
Potassium 571mg 16%
Total Carbs 23.42g 6%
Dietary Fiber 6.4g 21%
Sugars 4.92g 3%
Protein 22.29g 36%
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