Beef / Pork

Beef Vegetable Soup with Barley is for Dinner.

Beef Vegetable Soup with Barley takes 20 minutes to prepare.

Beef Vegetable Soup with Barley takes 240 minutes to cook.

Beef Vegetable Soup with Barley makes 8 servings.

The ingredients for Beef Vegetable Soup with Barley are:

Leftover beef pot roast (about 12 ounces)
12oz bag frozen mixed veggies (corn, green beans, carrots)
V8 Low Sodium Vegetable Juice
1/2 cup Quaker Quick cooking barley
2 cups hot water

Here is how you make Beef Vegetable Soup with Barley:

I cook my pot roast in 16 ounces of Low Sodium V8 along with pepper and granulated garlic. I make this soup the next day. I cut up the leftover meat for the soup, and I refrigerate any juice from the V8 and the beef broth. The fat rises to the top and is easily removed after being refrigerated. Cut up the meat and add to crockpot along with the gelatinous beef broth and more V8, and some water. About an hour before serving, add frozen veggies and barley. Makes a very hearty soup. Enjoy!Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user SOOZIEQUE7.

The nutritional information for Beef Vegetable Soup with Barley is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 193.5

• Total Fat: 8.3 g
• Cholesterol: 25.5 mg
• Sodium: 83.5 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 2.5 g
• Protein: 14.5 g