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Beef-Barley Soup

 
Beef-Barley Soup
911

A simple and hearty soup that's perfect for a rainy day or a cold winter night.

Yield

6

servings

Prep

10

min

Cook

Ready

Trans-fat Free, High Fiber
 

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
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.

 

* not incl. in nutrient facts

Reviews

over 17 years

Delicious and filling. I have it for lunch with a glass of water.

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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?

 

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