Whilst we were living in California, I used to have a Beef, Vegetable, and Barley Broth at a local restaurant, it was a superb heartening homemade dishful of happiness, and this recipe is my adaptation, the closest I could get to the real thing.
Serve it with warm crusty bread and this is a perfect lunch or supper dish.
Soak the barley for 4 hours then drain if using stock cubes or stockpots the make a stock from them with 5 pints of hot water.
Brown the ground/minced beef along with the garlic, onions, carrots, celery, leeks and thyme leaves, add to the pan with the barley and soup mix, cover with the stock add the tomatoes and juice and bring to a boil, then simmer for 30 to 45 minutes, until all is tender.
Season to taste and serve.
Serve and Enjoy
Pot barley is different from pearl barley this is the whole grain is a good source of protein, fibre and niacin (vitamin B3), as well as the trace minerals calcium, magnesium, phosphorus and potassium. It wants soaking overnight or for at least eight hours, just cover with boiling water, and leave to soak drain the following day. The soaking makes the barley more eatable and cuts down the cooking time.
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Serving Size: 1 Serving (771g) | ||
Recipe Makes: 10 | ||
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Calories: 224 | ||
Calories from Fat: 48 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 1399.8mg | 48 % | |
Potassium 1506.7mg | 40 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 20.7g | ||
Protein 21g | 30 % | |
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: 224
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