• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Vegetable Beef Soup Recipe

  • 18servings
  • 145minutes
  • 163calories

Add to MenuAdd to Calendar

Source: www.tasteofhome.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 boneless beef chuck roast (2-1/2 to 3 pounds)

  2. 4 quarts water

  3. 1 cup medium pearl barley

  4. 1-1/2 cups chopped onion

  5. 1-1/2 cups chopped celery

  6. 1 teaspoon salt

  7. 1 teaspoon pepper

  8. 1 can (28 ounces) diced tomatoes, undrained

  9. 1-1/2 cups chopped carrots

  10. 1 package (16 ounces) frozen mixed vegetables

  11. 1/4 cup minced fresh parsley

  12. 1/2 teaspoon dried basil

  13. 1/4 teaspoon dried thyme

  14. 1/4 teaspoon garlic salt

Instructions Jump to Ingredients ↑

  1. Vegetable Beef Soup Recipe photo by Taste of Home 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.

  2. Remove meat; cool. Cut into bite-size 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. Yield: 18-20 servings (6 quarts).

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback