Make this soup the night before to allow time for its flavors to develop.
1. heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally.
2. Add chopped carrots and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.
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Serving Size: 1 Serving (591g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 402 | ||
Calories from Fat: 134 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 49.9mg | 15 % | |
Sodium 1503.5mg | 52 % | |
Potassium 1160.7mg | 31 % | |
Total Carbohydrate 45.5g | 13 % | |
Dietary Fiber 10.3g | 41 % | |
Sugars, other 35.2g | ||
Protein 23.5g | 34 % | |
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: 402
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