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    • Home
    • About
    • Recipes
    • Chicken and Orzo Soup
    • Mom's Beef Barley Soup
    • D's Pumpkin Beef Soup
    • Instant Pot Lasagna Soup
    • Crock Pot Potato Soup
    • Broccoli and Cheddar Soup
  • Home
  • About
  • Recipes
  • Chicken and Orzo Soup
  • Mom's Beef Barley Soup
  • D's Pumpkin Beef Soup
  • Instant Pot Lasagna Soup
  • Crock Pot Potato Soup
  • Broccoli and Cheddar Soup

Mom's Beef Barley Soup

This is a fast and easy go to soup! You can’t mess it up!

SUBSTITUTIONS

Beef:  Mom always uses ground beef instead of cubed beef. I like the convenience of using a pack of frozen mixed vegetable plus it cuts back on prep time!

Barley - I always add extra pearl barley because I love it in soup.

RECIPE

8 Servings


 8 Cups beef broth

1 lb cooked ground beef

1 medium onion

1 tbsp Worcestershire saue

1 tbsp italian seasoning

1 tsp garlic powder (or minced garlic)

1 28 oz can of diced tomatoes (796 ml)

3 cups mixed frozen veggies (I use green giant brand of peas, carrots corn and green beans)

1 cup pearl barley

salt and pepper to taste

INSTRUCTIONS

1.  In a large pot, cook the ground beef, onion, Italian seasoning, Worcestershire sauce and garlic until the beef is fully cooked.

2. Transfer the ground beef to a soup pot and add the beef broth, tomatoes, and barley.
3.  Bring to a boil for 5 minutes

5.  Add the frozen veggies and boil for 2 more minutes.
4.  Let the soup simmer on low for 30 minutes or until the barley is soft.

6.  Remove from heat. Add salt and pepper to taste

7. That‘s it!  It’s ready to eat!

NUTRITIONAL VALUE

Serving Size: 1 cup


Calories: 293kcal 

Carbohydrates: 23g 

Protein: 30g 

Fat: 9g 

Saturated Fat: 3g 

Trans Fat: 1g

Cholesterol: 70mg 

Sodium: 1183mg 

 Fiber: 4g

Sugar: 5g

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