Delicious and healthy beef and barley soup.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef.
Heat oil in pan over medium-high heat. Add leek, carrot, and garlic; sauté 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.
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Serving Size: 1 Serving (392g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 311 | ||
Calories from Fat: 71 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 59.4mg | 18 % | |
Sodium 1001.7mg | 35 % | |
Potassium 701.4mg | 18 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 24.7g | ||
Protein 30.7g | 44 % | |
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: 311
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