ROAST BEEF AND BARLEY SOUP
When making this soup, I tend to clean out the refrigerator by adding all kinds of leftovers. In fact, my family says they have to watch out for the kitchen sink!
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12-14 servings (about 3-1/2 quarts).
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 323mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges
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Race Bannon
[email protected]This soup is a classic for a reason. It's hearty, flavorful, and easy to make. I love serving it with a crusty bread.
ROSE KAGEHA UNGAI
[email protected]Not a fan. The soup was too thick and the barley was undercooked.
Mrsumel Miha
[email protected]This soup was okay. I found it to be a bit bland. I think I would have liked it more if I had added some more vegetables.
all music channel
[email protected]I wasn't sure how I would like this soup, but I was pleasantly surprised. The flavors were really good and it was very filling. I would definitely make it again.
Zoya malik Amir malik
[email protected]This soup is so easy to make and it's always a hit with my family. I love that I can use leftover roast beef, which makes it a great way to use up leftovers.
Muller
[email protected]I made this soup last night and it was delicious! I used leftover roast beef and it was perfect. The soup was flavorful and filling. I will definitely be making this again.
Tekis Clemente Michio
[email protected]This soup turned out amazing! The beef was tender and flavorful, and the barley gave it a nice, hearty texture. I added some extra vegetables, like carrots and celery, and it was even better. My family loved it!