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Beef Barley Soup

Diet.Chef's picture
  Boneless beef chuck 1 1⁄2 Pound
  Water 6 Cup (96 tbs)
  Sliced celery 2 Cup (32 tbs)
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Sliced carrots 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Dried rosemary 1 Teaspoon, crushed
  Pepper 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Tomato paste 6 Ounce (1 Can)
  Quick cooking barley 1⁄2 Cup (8 tbs)

Trim fat from meat; cut meat into 1/2 inch cubes.
In a Dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic.
Bring to boiling; reduce heat.
Cover and simmer 1 to 1 1/4 hours or till meat is tender.
If necessary, skim fat.
Stir in tomato paste and barley.
Return to boiling; reduce heat.
Cover and simmer about 10 minutes or till barley is done.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2282 Calories from Fat 1137

% Daily Value*

Total Fat 126 g194.4%

Saturated Fat 50.4 g251.9%

Trans Fat 0 g

Cholesterol 449 mg149.7%

Sodium 2850.1 mg118.8%

Total Carbohydrates 136 g45.4%

Dietary Fiber 32.8 g131.1%

Sugars 41.4 g

Protein 156 g312.8%

Vitamin A 484.6% Vitamin C 120.2%

Calcium 45.1% Iron 122%

*Based on a 2000 Calorie diet

Beef Barley Soup Recipe