Beef and Sun-Dried Tomato Soup

5
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"This is a quick and easy soup I like to make on a cold day. It's a great way to use up leftover roast beef. "

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (464.9 g)
  • Calories 334.1
  • Total Fat - 14.2 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 8.6 mg
  • Sodium - 969.6 mg
  • Total Carbohydrate - 46.6 g
  • Dietary Fiber - 3.7 g
  • Sugars - 30.1 g
  • Protein - 8.2 g
  • Calcium - 72.8 mg
  • Iron - 0.9 mg
  • Vitamin C - 16.1 mg
  • Thiamin - 0.1 mg

Step 1

In a large pot, heat 2 tablespoons of the reserved oil; discard remaining oil or keep for future use.

Step 2

Add the onions and cook until translucent.

Step 3

Add remaining ingredients and bring to a boil.

Step 4

Reduce heat and simmer until barley is cooked, about 30 minutes.

Tips & Variations


No special items needed.

Related