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Vegetable Beef Soup

When we come in from playing in the snow, I serve this hearty vegetable beef soup. —Nancy Soderstrom, Roseville, Minnesota
  • Total Time
    Prep: 25 min. + cooling Cook: 2-1/4 hours
  • Makes
    20 servings (6 quarts)

Ingredients

  • 1 boneless beef chuck roast (2-1/2 to 3 pounds)
  • 4 quarts water
  • 1 cup medium pearl barley
  • 1-1/2 cups chopped onion
  • 1-1/2 cups chopped celery
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups chopped carrots
  • 1 package (16 ounces) frozen mixed vegetables
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic salt

Directions

  • Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender.
  • Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
Nutrition Facts
1-1/4 cups: 163 calories, 6g fat (2g saturated fat), 37mg cholesterol, 235mg sodium, 15g carbohydrate (4g sugars, 4g fiber), 13g protein.

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