Beef & Barley Vegetable Soup
Yield
8 servingsPrep
20 minCook
3 hrsReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef soup bones
1/2 meat |
*
|
| ¼ | cup |
pearl barley
|
|
| 2 | tablespoons |
lard
|
*
|
| 1 | cup |
carrots
cubed |
|
| 2 | quarts |
water
|
*
|
| ¼ | cup |
onions
chopped |
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | cup |
celery
chopped |
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | cups |
tomatoes
cooked |
|
| 2 | tablespoons |
parsley leaves
minced |
|
| 1 | cup |
green peas
fresh or frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef soup bones
1/2 meat |
*
|
| 59 | ml |
pearl barley
|
|
| 3E+1 | ml |
lard
|
*
|
| 237 | ml |
carrots
cubed |
|
| 2 | quarts |
water
|
*
|
| 59 | ml |
onions
chopped |
|
| 7.5 | ml |
salt
|
|
| 118 | ml |
celery
chopped |
|
| 1.3 | ml |
black pepper
|
|
| 473 | ml |
tomatoes
cooked |
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 237 | ml |
green peas
fresh or frozen |
|
Directions
Remove meat from the cracked soup bone; cut meat into cubes and brown slightly in hot fat.
Place meat, soup bone, water, seasonings and parsley in soup kettle.
Cover tightly and cook slowly 1 hour.
Add barley and cook 1 hour longer. Cool and skim off excess fat.
Remove soup bone. Add carrots, onion, celery and tomatoes; cook 45 minutes.
Add fresh peas and cook 15 minutes.
