Try this Beef, Vegetable & Barley Soup recipe, or contribute your own.
Suggest a better descriptionBrown stew meat in salad oil in a 10-quart Dutch oven. Pour off fat. Add water, tomatoes with liquid, onions, salt & pepper. Heat to boiling, reduce heat to low. Cover & simmer 1 hour, stirring occasionally. Stir in barley. Heat to boiling, reduce heat to low. Cover & simmer 30 minutes. Add broccoli, carrots, mushrooms & thyme; heat to boiling again. Reduce heat, cover & simmer 40 minutes or until vegetables are tender, stirring occasionally. Recipe yields about 14-16 servings. Leftover soup may be frozen & served up to 3 months later. KAY PILLOW MAULDIN From
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Serving Size: 1 Serving (414g) | ||
Recipe Makes: 14 | ||
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Calories: 231 | ||
Calories from Fat: 54 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 22.7mg | 7 % | |
Sodium 77mg | 3 % | |
Potassium 769.4mg | 20 % | |
Total Carbohydrate 27.6g | 8 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 20.9g | ||
Protein 18.5g | 26 % | |
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: 231
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