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Engadiner Gerstensuppe / Engadine Barley Soup

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Submitted by Mygal

YIELD

4 servings

PREP

10 min

COOK

180 min

READY

200 min

Ingredients

8 231.2
OUNCES ML/G HAM
8 231.2
OUNCES ML/G STEWING BEEF
5 ½ 159
OUNCES ML/G PEARL BARLEY
2 57.8
OUNCES ML/G HARICOT BEANS *
8 231.2
OUNCES ML/G POTATOES
diced
1 1
SMALL SMALL CABBAGE *
3 45
TABLESPOONS ML CREAM
1 28.9
OUNCE ML/G ALL-PURPOSE FLOUR

Directions

Bring ham, beef, barley and beans to boil in about 30 fl oz water, and allow to simmer for about 2 hours.

Add shredded cabbage and potatoes (other vegetables such as carrots and celery can be added if desired).

After a further hour’s cooking, thicken soup with cream previously blended with the flour, bring to the boil once more, and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 396 35% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 86mg 29%
Sodium 658mg 27%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 23%
Sugars g
Protein 60g
Vitamin A 2% Vitamin C 2%
Calcium 3% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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