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Lentil Soup With Beef And Barley

  Ground beef 1⁄2 Pound
  Water/Vegetable stock 6 Cup (96 tbs) (approx)
  Split lentils 1 Cup (16 tbs)
  Barley 1⁄4 Cup (4 tbs)
  Canned beef broth 10 Ounce (1 can, 284 ml)
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced
  Carrot 1 Large, diced
  Celery stalk 1 Large, diced
  Chopped tomatoes/Canned tomatoes /stewed tomatoes 2 Cup (32 tbs)
  Bay leaf 1 Small
  Dried basil 1 Pinch
  Dried thyme 1 Pinch
  Chopped fresh parsley 1 Tablespoon

In large heavy stock pot, brown beef lightly, stirring to break up; drain off fat. Add water, lentils, barley and beef broth; bring to boil. Reduce heat and simmer, covered, until lentils and barley are nearly tender, about 30 minutes.
Add onion, garlic, carrot, celery, tomatoes, bay leaf, thyme and basil; simmer for 1-1/2 hours. Remove bay leaf. Season with salt and pepper to taste. Serve sprinkled with parsley.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1928 Calories from Fat 586

% Daily Value*

Total Fat 65 g100.3%

Saturated Fat 23.1 g115.7%

Trans Fat 0 g

Cholesterol 160 mg53.3%

Sodium 1243.3 mg51.8%

Total Carbohydrates 230 g76.7%

Dietary Fiber 93.1 g372.3%

Sugars 32.7 g

Protein 116 g231.1%

Vitamin A 336.7% Vitamin C 180.5%

Calcium 38.4% Iron 144.6%

*Based on a 2000 Calorie diet


Lentil Soup With Beef And Barley Recipe