Beef and Barley Vegetable Soup
38
38
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.
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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?
