Beef-Barley Soup
1.1k
A simple and hearty soup that's perfect for a rainy day or a cold winter night.
Ingredients
| 2 | pounds |
beef
stew meat |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | cup |
carrots
sliced thin |
|
| 1 | cup |
celery
sliced |
|
| 1 | medium |
onions
sliced thin |
|
| ½ | cup |
green bell peppers
coarsely chopped |
|
| ¼ | cup |
parsley leaves
snipped |
|
| 4 | cups |
beef stock
|
|
| 16 | ounces |
tomatoes
canned, cut up, undrained |
|
| 1 | cup |
spaghetti sauce
|
|
| ⅔ | cups |
pearl barley
|
|
| 2 | teaspoons |
basil
dry & crushed |
* |
| 1 | teaspoon |
salt
|
|
| 4 | teaspoons |
black pepper
|
Directions
Cut meat into 1 inch cubes.
In a large skillet brown meat, half at a time, in hot oil. Drain well.
Meanwhile in crockpot combine carrots, celery, onion, green pepper, and parsley.
Add broth, undrained tomatoes, spaghetti sauce, barley, basil, salt, and pepper. Stir in browned meat.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4½ to 5 hours. Skim off fat.
Nutrition Facts
Serving Size 509g (18.0 oz)Amount per Serving
Calories 61747% of calories from fat
% Daily Value *
Total Fat 32g
50%
Saturated Fat 12g
58%
Trans Fat
0g
Cholesterol 130mg
43%
Sodium 853mg
36%
Total Carbohydrate
11g
11%
Dietary Fiber 7g
29%
Sugars g
Protein
96g
Vitamin A 90%
•
Vitamin C 48%
Calcium 8%
•
Iron 35%
* based on a 2,000 calorie diet
How is this calculated?
