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Beef and Barley Soup

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Beef and Barley Soup

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Course: Soup
Cuisine: American
Keyword: Beef and Barley Soup
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 243kcal


  • 1 1/2 pound beef roast
  • 6 cup water
  • 2 cup chopped celery
  • 2 cup whole mushrooms, brown, Italian, or Crimini
  • 4 medium carrot
  • 1 medium onion
  • 1 teaspoon rosemary, dried
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1 clove garlic
  • 6 ounce tomato paste, canned
  • 1/2 cup barley, pearled, dry


  • Trim fat from 1.5 pounds boneless beef chuck. Cut meat into 1/2 inch cubes.
  • In a dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic.  Bring to boiling; reduce heat.
  • Cover and simmer 1-1 1/4 hours or till meat is tender. If necessary skim fat. Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or till barley is done.
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Calories: 243kcal | Carbohydrates: 20g | Protein: 19g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 428mg | Fiber: 5g | Sugar: 6g

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