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Redibase Beef & Barley Soup

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Submitted by cakelvr

YIELD

4 servings

PREP

25 min

COOK

35 min

READY

1 hrs

Ingredients

3 45
TABLESPOONS ML VEGETABLE OIL
1 453.6
POUND G BEEF CHUCK
2 2
LARGE LARGE ONIONS
chopped
2 2
CLOVES CLOVES GARLIC
finely chopped *
5 1.2
CUPS L WATER
3 15
TEASPOONS ML BEEF BASE *
¼ 59
CUP ML PEARL BARLEY
1 ½ 7.5
TEASPOONS ML PAPRIKA
0.6
TEASPOON ML MARJORAM *
3 3
MEDIUM MEDIUM POTATOES
1/2 inch pieces
2 2
MEDIUM MEDIUM CARROTS
sliced
2 2
STALKS STALKS CELERY
sliced *
16 462.4
10 289
OUNCES ML/G GREEN PEAS
frozen
½ 118
CUP ML MUSHROOMS
sliced

Directions

Saut? beef cubes, onions, and garlic until onions are limp.

Add water, Base, barley, paprika, marjoram.

Simmer, covered, until meat is tender. Add potatoe s, carrot, celery, tomatoes, and peas.

Cook until vegetables are cooked, about 30 minutes . Serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 821g (29.0 oz)
Amount per Serving
Calories 722 49% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 118mg 39%
Sodium 473mg 20%
Total Carbohydrate 19g 19%
Dietary Fiber 9g 37%
Sugars g
Protein 75g
Vitamin A 125% Vitamin C 49%
Calcium 11% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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