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  • 12servings
  • 45minutes
  • 123calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups beef broth

  2. 8 cups water

  3. 2 cups chopped cooked roast beef

  4. 1/2 cup chopped carrots

  5. 3 celery ribs, chopped

  6. 1/2 cup chopped onion

  7. 1 can (14-1/2 ounces) diced tomatoes, undrained

  8. 1 cup quick-cooking barley

  9. 1 teaspoon dried oregano

  10. 1/2 teaspoon pepper

  11. 1 can (10-3/4 ounces) condensed tomato soup, undiluted

  12. 1/2 cup frozen or canned peas

  13. 1/2 cup frozen or canned cut green or wax beans

  14. Seasoned salt to taste

Instructions Jump to Ingredients ↑

  1. Beef Barley Soup Recipe photo by Taste of Home In a stockpot, combine the first 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Add the soup, peas and beans. Simmer, uncovered, for 10 minutes. Add seasoned salt. Yield: 12-14 servings (about 3-1/2 quarts).

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