Vegetable Beef Barley Soup
A savory and hearty soup made with succulent beef, sliced mushrooms and pearl barley.
Yield
4 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | teaspoons |
garlic
crushed |
|
| 1 | each |
onions
diced |
|
| 2 | each |
celery
stalks, diced |
|
| 2 | each |
carrots
diced |
|
| 2 | cups |
mushrooms
sliced |
|
| 3 ½ | cups |
beef stock
prefer veal stock if possible |
|
| ⅓ | cup |
pearl barley
|
|
| 2 | each |
potatoes
peeled, diced |
|
| 4 | ounces |
beef
diced |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1E+1 | ml |
garlic
crushed |
|
| 1 | each |
onions
diced |
|
| 2 | each |
celery
stalks, diced |
|
| 2 | each |
carrots
diced |
|
| 473 | ml |
mushrooms
sliced |
|
| 828 | ml |
beef stock
prefer veal stock if possible |
|
| 79 | ml |
pearl barley
|
|
| 2 | each |
potatoes
peeled, diced |
|
| 115.6 | ml/g |
beef
diced |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
Directions
In large non-stick saucepan, heat oil; sauté garlic, onion, celery, carrots and mushrooms until tender, approximately 10 minutes.
Add stock, barley, potatoes and beef; cover, reduce heat and simmer approximately 50 minutes or until barley and potatoes are tender, stirring occasionally.
Nutritional Information Per Serving (¼ of recipe): Calories: 208, Fat: 5 g, Carbohydrate: 31 g, Fiber: 4 g, Protein: 11 g, Sodium: 1009 mg, Cholesterol: 13 mg Diabetic Exchanges: 1½ Starch, 1 Vegetable, ½ Medium Fat Meat, ½ Fat
