Barley and Vegetable Soup with Brisket

This hearty soup can be made ahead of time and served to a hungry crowd at a wintertime get-together.

Serves: 8Hands-on: 10 minutesTotal: 1 hour 55 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 1 Tbsp. olive oil
  • 1 lb. cooked shredded brisket, fat removed
  • 8 cups beef broth
  • 1 can (8 oz.) tomato sauce
  • 1½ cups chopped carrots
  • 1½ cups peas
  • 1½ cups trimmed green beans
  • 1½ cups barley
  • 4 cloves garlic, peeled and minced
  • 1 Tbsp. onion powder
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Heat olive oil in a large pot over medium heat. Add brisket to pot and heat through. Add broth and tomato sauce and simmer for 1 hour.
  • Add carrots, peas, green beans, barley, garlic, onion powder, and rosemary to the pot. Simmer for 45 minutes, until barley is cooked. Season with salt and pepper and serve.

Recipe Information

Serves: 8

Ingredients

  • 1 Tbsp. olive oil
  • 1 lb. cooked shredded brisket, fat removed
  • 8 cups beef broth
  • 1 can (8 oz.) tomato sauce
  • 1½ cups chopped carrots
  • 1½ cups peas
  • 1½ cups trimmed green beans
  • 1½ cups barley
  • 4 cloves garlic, peeled and minced
  • 1 Tbsp. onion powder
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Heat olive oil in a large pot over medium heat. Add brisket to pot and heat through. Add broth and tomato sauce and simmer for 1 hour.
  • Add carrots, peas, green beans, barley, garlic, onion powder, and rosemary to the pot. Simmer for 45 minutes, until barley is cooked. Season with salt and pepper and serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories330
Total Fat7g
Saturated Fat2g
Cholesterol55mg
Sodium1230mg
Total Carbohydrate40g
Dietary Fiber9g
Sugars5g
Protein29g