Appetizers / Soups / Salads

Left over Steak and Beef Vegetable Barley Soup is for Dinner.

Left over Steak and Beef Vegetable Barley Soup takes 20 minutes to prepare.

Left over Steak and Beef Vegetable Barley Soup takes 60 minutes to cook.

Left over Steak and Beef Vegetable Barley Soup makes 4 servings.

The ingredients for Left over Steak and Beef Vegetable Barley Soup are:

*Beef Top Round Roast, 6.56 oz (already cooked)
*Beef Top Sirloin Steak, 2.54 oz (already cooked)
Celery, raw, 1 cup, diced
Onions, raw, .50 cup, chopped
Green Peppers (bell peppers), 1 cup, chopped
Garlic, 3 tsp
Barley, pearled, raw, .50 cup
*Beef Broth Fat Free, 2.25 cup
*Green Giant Frozen Mixed Vegetables, 1.5 cup
*French's Worcestershire, 1 tbsp
*McCormick GrillMates Montreal Steak Seasoning, 1 tsp
Bay Leaf, 1 leave
Olive Oil, 1 tbsp

Here is how you make Left over Steak and Beef Vegetable Barley Soup:

Cut meat into bite size pieces.Chop onion, celery and green pepper into small piecesHeat Olive oil in small stockpotCook onion and celery and green peppers until onions are translucent. Add chopped garlicAdd meats and cook till meats are warmed.Add beef broth and bay leave and montreal steak seasoning.worcestershire sauce.Bring to boil and add barleyCook for 60 minutes over medium heat, then lower to low heat and simmer till ready to sit down and eat. Enjoy!4 servings(about 2 cups each)Number of Servings: 4Recipe submitted by SparkPeople user SUZIQ4295.

The nutritional information for Left over Steak and Beef Vegetable Barley Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 310.4

• Total Fat: 9.2 g
• Cholesterol: 53.0 mg
• Sodium: 492.3 mg
• Total Carbs: 31.1 g
• Dietary Fiber: 6.3 g
• Protein: 25.9 g

The dietary needs meet for Left over Steak and Beef Vegetable Barley Soup is Low Fat