Beef & Barley Vegetable Soup Mix with Bouillon Cubes
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The same barley and split pea soup mix made with crumbled bouillon cubes, packed in a jar with a bay leaf on top. Add stew meat, tomatoes and vegetables to cook.
Ingredients
- 1/2 cup barley
- 1/2 cup dried split peas
- 3 beef bouillon cubes crumbled
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 bay leaf
Equipment
- airtight jar
- stockpot
- chef’s knife
Directions
- Measure everything into a jar or zip-top bag and set the bay leaf on top.
- Close tightly and label it “Beef & Barley Soup Mix.
Notes
Add: 2 tablespoons vegetable oil; 1 pound stew meat, cut into 1-inch cubes; 6 cups water; 14 ounces canned tomatoes (undrained); 3 celery stalks, chopped; 3 carrots, chopped; 1 package dry mix.
Heat oil in a large pot and brown the meat on all sides. Add water, tomatoes, dry mix, celery and carrots. Bring to a boil, lower heat, cover, and simmer 45 minutes.
Storage: dry mix about 6 months airtight; cooked soup refrigerated within 2 hours, 3 to 4 days; freeze in shallow containers 2 to 3 months.
Nutrition
Serving: 174g | Calories: 287kcal | Carbohydrates: 22g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 0.7g | Cholesterol: 40mg | Sodium: 460mg | Potassium: 531mg | Fiber: 6.2g | Sugar: 3.3g | Vitamin A: 4332IU | Vitamin C: 8.8mg | Calcium: 41mg | Iron: 2.3mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from the whole mix with 2 tablespoons vegetable oil, 1 pound stew meat, cut into 1-inch cubes, 6 cups water, 14 ounces canned tomatoes (undrained), 3 celery stalks, chopped, 3 carrots, chopped; barley counted as dry pearled barley, dried split peas counted as dry split peas, stew meat counted as beef, 85% lean, raw. Brands and portions vary, so use it only as an approximation.
