Try this Beef and Barley Soup recipe, or contribute your own.
Suggest a better descriptionIn a large dutch oven or kettle, heat oil over medium-high. Brown beef. Add onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another 50-60 minutes or until barley is done. Yield: 10-12 servings. (3 1/2 qts.) SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 Posted to MealMaster Recipes List, Digest #155 Date: Mon, 03 Jun 1996 21:32:20 -0600 From: Blackhawk
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 12 | ||
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Calories: 256 | ||
Calories from Fat: 144 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 53.1mg | 16 % | |
Sodium 76.2mg | 3 % | |
Potassium 468.5mg | 12 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 9.2g | ||
Protein 16.4g | 23 % | |
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: 256
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