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Vegetable Beef Barley Soup

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Ingredients
  Lean beef round 15 Ounce, cut into 1-inch cubes
  Non stick cooking spray 1
  Chopped onion 1⁄2 Cup (8 tbs)
  Tomato sauce 1 Cup (16 tbs)
  Thinly sliced carrots 1 1⁄2 Cup (24 tbs)
  Cubed carrots 1 1⁄2 Cup (24 tbs), cut into 1/2-inch pieces
  Chopped celery 2 Cup (32 tbs)
  Chopped mushrooms 1 Cup (16 tbs)
  Canned french style green beans 1 Cup (16 tbs), drained
  Pearl barley 4 1⁄2 Ounce
  Dried parsley 1 Tablespoon
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
Directions

1. Spray 5-quart saucepan with nonstick cooking spray; add beef and onion. Saute 5 to 7 minutes, until lightly browned.
2. Add 3 quarts water and tomato sauce; cover and bring to a boil. Stir in carrots, celery, and mushrooms. Reduce heat to medium-low; cover partially and simmer 1 hour.
3. Add remaining ingredients. Cover and simmer 1 hour longer, stirring occasionally.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Beef

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1609 Calories from Fat 410

% Daily Value*

Total Fat 46 g70.4%

Saturated Fat 0.72 g3.6%

Trans Fat 0 g

Cholesterol 408.8 mg136.3%

Sodium 3185.3 mg132.7%

Total Carbohydrates 145 g48.3%

Dietary Fiber 37.3 g149.4%

Sugars 51.8 g

Protein 155 g309.2%

Vitamin A 1958.1% Vitamin C 164.8%

Calcium 56.9% Iron 111.5%

*Based on a 2000 Calorie diet

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Vegetable Beef Barley Soup Recipe