Try this Hearty Beef and Barley Soup recipe, or contribute your own.
Suggest a better description1. In a shallow bowl combine flour and salt substitute. Dredge chunks of meat in flour mixture. 2. In a large stockpot over medium-high heat, quickly brown chunks of meat in hot oil. Add onions and garlic and cook until soft (3 to 5 minutes). Add carrots, celery, and tomato and continue cooking for 5 minutes. 3. Add barley, stock, and basil, and bring to a boil. Crush bay leaf and wrap in piece of cheesecloth or place into a tea ball. Add to soup. Lower heat to simmer and cook until barley is soft (20 to 25 minutes). Season to taste with salt substitute and pepper. Remove bay leaf before serving. Makes 8 cups. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 8 | ||
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Calories: 282 | ||
Calories from Fat: 65 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 24.3mg | 7 % | |
Sodium 258mg | 9 % | |
Potassium 562.9mg | 15 % | |
Total Carbohydrate 34.6g | 10 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 28.7g | ||
Protein 19.8g | 28 % | |
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: 282
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