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Beef Barley Vegetable Soup

Microwaverina's picture
Ingredients
  Beef chuck 8 Ounce, cut in small pieces
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Quick cooking barley 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Chili powder 1⁄4 Teaspoon
  Canned whole kernel corn 8 3⁄4 Ounce (1 Can)
Directions

In 3-quart casserole combine all ingredients except corn.
Stir in 4 cups water, 3/4 teaspoon salt, and 1/8 teaspoon pepper.
Micro-cook, covered, on high setting, till mixture boils, about 15 minutes.
Cook, covered, on defrost setting 1 hour; stir every 20 minutes.
Stir in undrained corn.
Cook, covered, on high setting until hot, about 1 minute more.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Vegetable

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 990 Calories from Fat 403

% Daily Value*

Total Fat 45 g69%

Saturated Fat 16.8 g84.1%

Trans Fat 0 g

Cholesterol 149.7 mg49.9%

Sodium 1020.8 mg42.5%

Total Carbohydrates 93 g31.1%

Dietary Fiber 23 g91.8%

Sugars 21.3 g

Protein 60 g119.7%

Vitamin A 82% Vitamin C 90.2%

Calcium 28.7% Iron 65.6%

*Based on a 2000 Calorie diet

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Beef Barley Vegetable Soup Recipe