Beef Barley Soup With Roasted Vegetables Recipe
Recipe By Taste Of Home
The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. Gayla Scott, West Jefferson, North Carolina.
3.6
14 Rating -
Rate
Non Vegdiet
25minstotal
25minsPrep
1hr Cook
25m.total
25m.Prep
1hr Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Beef Barley Soup With Roasted Vegetables Recipe
- 0.03 cup All purpose flour
- 0.13 teaspoon Salt
- 0.06 teaspoon Pepper
- 0.13 pound Beef Stew Meat
- 0.63 tablespoon Olive oil, divided
- 0.13 Large portobello mushroom, stem removed, chopped
- 0.13 Medium onion, chopped
- 0.13 Fennel bulb, chopped
- 0.13 Garlic clove, minced
- 1 cup Beef Stock
- 1/4 cup Water
- 1/4 cup Cubed peeled butternut squash
- 0.13 Large baking potato, peeled and cubed
- 1/4 inch Large carrots, cut into 1/2 slices
- 0.08 cup Quick cooking barley
- 1/4 teaspoon Minced Fresh Thyme
- dash Ground nutmeg
- 0.03 cup Minced Fresh Parsley
Nutrition
value
value
744
calories per serving
44 g Fat52 g Protein38 g Carbs21 g FiberOther
Current Totals
- Fat44g
- Protein52g
- Carbs38g
- Fiber21g
MacroNutrients
- Carbs38g
- Protein52g
- Fiber21g
Fats
- Fat44g
Vitamins & Minerals
- Calcium417mg
- Iron14mg
- Vitamin A1344mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B314mg
- Vitamin B61mg
- Vitamin B950mcg
- Vitamin B120mcg
- Vitamin C22mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium202mg
- Manganese2mg
- Phosphorus682mg
- Selenium29mcg
- Zinc12mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home