If grinding the beef, pass it through the large hole grinder twice.
Brown the beef and season with salt, pepper, and paprika. Break beef down, so it will fit on a spoon with some of the chopped vegetables.
Rinse and drain the barley.
Add the broth, and barley to a large pot. Bring to a boil, then reduce to a simmer and cook for 15 minutes. Add all the remaining ingredients to the pot, bring to a simmer and cook until the barley and vegetables are done.
may try adding 1 teaspoon dry oregano in place of, or as an addition to the basil.
serve and season with Tabasco or similar hot sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (9872g)|
|Recipe Makes: Servings|
|Calories from Fat: 6255 (50%)|
|Amt Per Serving||% DV|
|Total Fat 695g||927 %|
|Saturated Fat 404.2g||2021 %|
|Monounsaturated Fat 224.1g|
|Polyunsanturated Fat 24.1g|
|Cholesterol 2637.9mg||812 %|
|Sodium 11771.1mg||406 %|
|Potassium 27929.7mg||735 %|
|Total Carbohydrate 944g||278 %|
|Dietary Fiber 26.6g||106 %|
|Sugars, other 917.4g|
|Protein 660.3g||943 %|
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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: 12545
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