vegetable beef barley soup
This is a super easy soup and so good. Perfect to warm you up on cold winter nights. The V8 juice makes a great broth. It can be cooked stovetop or works well in the crock pot too.
prep time
30 Min
cook time
2 Hr
method
---
yield
6-8 serving(s)
Ingredients
- 1 1/2 cups left over cooked roast beef, cubed
- 46 ounces v8 juice
- 46 ounces water
- 1/2 cup barley, uncooked
- 1-2 medium potatos, cubed
- 1 small turnip, cubed
- 1/2 cup carrots, chopped
- 1 medium onion, chopped
- 8 ounces corn, canned or frozen
- 12 ounces green beans, canned or frozen
- pinch salt & pepper
How To Make vegetable beef barley soup
-
Step 1Pour V8 juice into stock pot. Fill bottle with water and add to V8 juice.
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Step 2Add barley and bring to a boil. Reduce heat to low and simmer about half an hour.
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Step 3Add meat and vegetables. Amounts of each can be adjusted to your preference and taste. If you used canned vegetables, you don't need to drain them.
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Step 4Simmer for 1-1/2 to 2 hours and it's ready to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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