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Beef and Barley Vegetable Soup

 

38

Yield

8

servings

Prep

20

min

Cook

3

hrs

Ready

3

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 5620% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 495mg 21%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 4g
Vitamin A 67% Vitamin C 15%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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