Try this Beef n Barley Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionRemove 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 nbarley 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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Serving Size: 1 Serving (418g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 94 | ||
Calories from Fat: 41 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 4.1mg | 1 % | |
Sodium 20.1mg | 1 % | |
Potassium 256.3mg | 7 % | |
Total Carbohydrate 12.4g | 4 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 9.7g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 94
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