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Beef Barley Vegetable Soup

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Ingredients
  Beef shanks 1 Pound, cracked
  Water 7 Cup (112 tbs)
  Canned stewed tomatoes 14 1⁄4 Ounce (1 Can)
  Chopped onion 3⁄4 Cup (12 tbs)
  Beef flavor instant bouillon/6 beef-flavor bouillon cubes 2 Tablespoon (Wyler'S Or Steero)
  Basil leaves 1⁄2 Teaspoon
  Bay leaf 1
  Uncooked regular barley 1⁄2 Cup (8 tbs)
  Carrots 3 Medium, peeled and chopped
  Chopped celery 1 1⁄2 Cup (24 tbs)
Directions

In large kettle or Dutch oven, combine shanks, water, tomatoes, onion, bouillon, basil and bay leaf.
Bring to a boil.
Reduce heat; cover and simmer 1 hour.
Remove shanks from stock; cut meat into 1/2-inch pieces.
Skim off fat.
Add meat and barley; bring to a boil.
Reduce heat; cover and simmer 30 minutes.
Add carrots and celery; cook 30 minutes longer.
Remove bay leaf.
Refrigerate leftovers.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1537 Calories from Fat 440

% Daily Value*

Total Fat 49 g75.6%

Saturated Fat 18.3 g91.4%

Trans Fat 0 g

Cholesterol 200.7 mg66.9%

Sodium 8651 mg360.5%

Total Carbohydrates 159 g52.9%

Dietary Fiber 33.1 g132.4%

Sugars 36.6 g

Protein 119 g237%

Vitamin A 645.9% Vitamin C 96.8%

Calcium 44.9% Iron 115.8%

*Based on a 2000 Calorie diet

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Beef Barley Vegetable Soup Recipe