Preheat the oven to 350 degrees.
Salt and pepper the roast on both sides.
Place 1 tablepoon olive oil in the Dutch Oven and heat on the stove top.
Brown the roast on both sides.
Nearly cover the roast with water.
Place in the preheated oven for 2 1/2 hours or until tender.
Turn over half way through cooking.
Remove from oven when tender and allow to cool before refrigerating overnight.
Remove congealed fat from the top of water.
Reserve cooking water for broth when making the soup.
Remove beef from the Dutch oven and cut into bite sized pieces.
Heat olive oil in a soup pot.
Cook onions and garlic in oil over medium heat until softened.
Add all remaining ingredients to the pot, including the reserved water from the Dutch oven.
Add the beef into the pot.
Bring to a boil.
Reduce heat and simmer covered for about 40-50 minutes or until barley is cooked.
Remove bay leaf and serve.
Makes about 16 one cup servings.
This soup freezes well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (204g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 185 (50%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 8.5g||42 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 63.8mg||20 %|
|Sodium 1667.1mg||57 %|
|Potassium 475.4mg||13 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 24g|
|Protein 18.8g||27 %|
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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: 373
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