Vegetable Beef Barley Soup
Vegetable Beef Barley Soup is a hearty and warm soup that is loaded with tender chuck roast, vegetables, and barley, and is a great dinner for a cold night.
Servings: 8 Servings
Calories: 423kcal
Ingredients
- 3 pounds beef chuck roast, cut into ½ chunks
- 1 tablespoon olive oil
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- ½ teaspoon red pepper flakes
- 32 ounce beef broth
- 2 cups water
- ⅔ cup pearled barley
- ½ cup chopped celery
- ½ cup chopped onion
- 12 ounce frozen mixed vegetables
Instructions
- In a large Dutch oven or stockpot, heat oil over medium high heat.
- Add beef and seasonings, stir and cook until meat is browned. Drain liquid and return to pot.
- Pour beef broth, water, and barley into beef mixture.
- Bring to a boil. Reduce heat to medium low, cover and simmer for an hour.
- Add celery and onions, continue simmering until meat and vegetables are tender, 30-40 minutes.
- Stir in frozen vegetables and cook until vegetables are heated through.
- Salt and pepper, to taste. Serve with biscuits, or cornbread.
Notes
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 423kcal | Carbohydrates: 20g | Protein: 37g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 117mg | Sodium: 592mg | Potassium: 810mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2375IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 5mg