Vegetable Beef and Barley Soup

"This is my favorite comfort food. Tastes great fresh, but it also cans very well. I cannot use pepper; and I prefer low-sodium; but this soup is easy to season to taste either while still in the pot, or after serving"
 
Download
photo by Charlotte J photo by Charlotte J
photo by Charlotte J
Ready In:
1hr 15mins
Ingredients:
9
Yields:
12 cups
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was excellent and very easy to make!! I used 10 minute barley and stew beef instead of roast beef. The broth was very rich tasting. I'll be making this one again. Thank you for posting. Made for New Kids On The Block - tag game.
     
Advertisement

Tweaks

  1. This was excellent and very easy to make!! I used 10 minute barley and stew beef instead of roast beef. The broth was very rich tasting. I'll be making this one again. Thank you for posting. Made for New Kids On The Block - tag game.
     

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.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes