Note: we prefer to put the frozen peas in the soup bowls and ladle the hot soup on top so they don't get overcooked.
Add cooking oil to a large sauce pan and heat over medium high.
Add the onions, carrots and celery and saute until onions start to become translucent.
Add the garlic and spices and saute for 1 minute.
Add the stock, bouillon, beef, worcestershire and barley and bring to a boil.
Lower the heat and simmer for 45 minutes.
(The barley only needs about 12 minutes to cook if using quick barley, so you can add that later if you want it more sturdy)
Add peas to the soup bowls, ladle the hot soup on top, wait 5 minutes and eat!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2299g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 395 (38%)|
|Amt Per Serving||% DV|
|Total Fat 43.9g||59 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 149.7mg||46 %|
|Sodium 4091.1mg||141 %|
|Potassium 4706.3mg||124 %|
|Total Carbohydrate 77.6g||23 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 66g|
|Protein 88g||126 %|
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: 1052
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