Try this Beef-barley soup recipe, or contribute your own.
Suggest a better description1. In a 4-qt. Dutch oven, brown half of the cubed beef in hot oil over medium heat. Remove the meat from the Dutch oven. Add remaining meat, carrot, celery, onion and garlic to Dutch oven. Cook and stir until meat is brown and onion tender.
2. Stir in beef stock, tomato purée, wine, dried thyme ( if that is what you're using)' coriander, black pepper and salt. Bring to a boil, reduce heat and simmer, covered about 2-2 1/2 hours. Add the barley and follow cooking directions for barley. Stir in parsley and fresh thyme (if using fresh).
3. 10 servings, each serving is 265 cal, 12 g of fat, 28 mg chol, 819 mg sodium,23 g carb, 4 g fiber, 16 G protein.
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Serving Size: 1 Serving (992g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1293 | ||
Calories from Fat: 627 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.6g | 93 % | |
Saturated Fat 39.8g | 199 % | |
Monounsaturated Fat 22.9g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 264.2mg | 81 % | |
Sodium 1141.5mg | 39 % | |
Potassium 2869.2mg | 76 % | |
Total Carbohydrate 102.7g | 30 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 98.1g | ||
Protein 67.2g | 96 % | |
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: 1293
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