Comida Kraft
Recipe Box

Beef Barley Soup

Prep Time
15
min.
Total Time
35
min.
Servings

6 servings, about 1 cup each

Stir cheese into this hearty Beef Barley Soup before serving for maximum deliciousness. Beef Barley Soup has never been tastier.

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What You Need

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Make It

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  • Brown meat in large saucepan; drain. Stir in water, tomatoes, carrots, mushrooms, barley, garlic and oregano.
  • Bring to boil. Reduce heat to low; cover. Simmer 10 minutes or until barley is tender.
  • Add VELVEETA; stir until melted.

Substitute

Prepare as directed, using 2% Milk VELVEETA.

Special Extra

Sprinkle with chopped fresh parsley just before serving.

Servings

  • 6 servings, about 1 cup each

Nutritional Information

Serving Size 6 servings, about 1 cup each
AMOUNT PER SERVING
Calories 250
Total fat 13g
Saturated fat 7g
Cholesterol 50mg
Sodium 770mg
Carbohydrate 19g
Dietary fiber 3g
Sugars 6g
Protein 15g
% Daily Value
Vitamin A 50 %DV
Vitamin C 10 %DV
Calcium 20 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This was a very hearty soup. This was a very hearty soup. I changed a few things. I made it with lean ground turkey, that I browned in onion and beef bouillon, I also used low sodium, fat free beef broth instead of water. I used Velvetta Light cheese also. I doubled the recipe too, for leftovers. This soup is great with a loaf of homemade bread. It tastes like you spent lots of time in the kitchen and was very simple to make. My family liked it. Its a stick to your ribs kinda meal.
Date published: 2002-09-05
Rated 4 out of 5 by from I make this recipe VERY often. I make this recipe VERY often. I often use ground turkey and add Ms. Dash which gives it a nice flavor. My daughter doesn't care for mushroom, so I omit those and add a can of corn instead. I also make drop biscuits to go with the soup. It's a MUST have in our family!
Date published: 2007-06-19
Rated 4 out of 5 by from I expected this recipe to be thick and creamy because of the velveeta, but it isn't because there's... I expected this recipe to be thick and creamy because of the velveeta, but it isn't because there's enough liquid to offset it. Still, my family loved it! And I think I prefer it more soupy. The velveeta adds a nice layer of flavor without making the soup thick.
Date published: 2005-10-19
Rated 4 out of 5 by from Delicious and hearty. Delicious and hearty. This soup is great. A little thick so I added more chicken broth then needed. I also added a bit more broth when I reheated the soup for leftovers to loosen it up. My husband loves this one!!
Date published: 2007-05-19
Rated 5 out of 5 by from This soup makes a great meal. This soup makes a great meal. We add a loaf of bread and a green salad for a wonderful easy dinner on a cold night. It also freezes well and microwaves up great the next day.
Date published: 2002-10-25
Rated 5 out of 5 by from This is very good soup, I added onion but then I add onion to most every thng. This is very good soup, I added onion but then I add onion to most every thng. They asked if I would make this recipe again the answer is in a heart beat!!
Date published: 2002-06-04
Rated 5 out of 5 by from Made this for a church dinner...........went over very well! Made this for a church dinner...........went over very well! Members asked for more. I really look forward to making your recipes! Keep up the good work
Date published: 2007-05-06
Rated 4 out of 5 by from My mother used to make a good mushroom barley soup and i have looked for years for a good recipe. My mother used to make a good mushroom barley soup and i have looked for years for a good recipe. By adding musrooms, it is just what I was looking for.
Date published: 2002-10-10
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