Vegetable Beef and Barley Soup
photo by Charlotte J
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Yields:
-
12 cups
ingredients
- 1 1⁄2 cups lean roast beef, diced
- 1 (28 fluid ounce) can diced tomatoes
- 1 1⁄2 cups potatoes, diced
- 1 cup peas
- 1⁄2 cup onion, diced
- 1 1⁄2 cups carrots, sliced
- 1 1⁄2 cups celery, sliced
- 1 cup pot barley
- 8 cups low sodium beef broth
directions
- Add broth, meat, vegetables and barley to large pot.
- Bring to just below boiling on medium heat.
- Reduce to low heat, cover, and simmer for 1 hour.
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RECIPE SUBMITTED BY
After working for 35 years, I 'retired' in 2005 when I lost a lung to cancer.
I've always been a homemade soup fanatic: I like to make it, eat it, preserve it, and give it to my friends and neighbours. Now that I had a lot of time but a very limited budget, I decided to indulge my passion and save grocery money at the same time by trying to ensure that leftovers were always used: now they usually end up in my soup pot, even if I have to create a new recipe to use them.