This soup is thick and flavorful, so it can be extended with more stock, water or tomatoe juice. The soup freezes and reheats well. Sereve it with brown bread or biscuits and a salad.
In a large heavy stock pot, brown beef lightly, stirring to break up; drain off fat. add water, lentils, barley and beef broth; bring to boil. Reduce heat and simmer, covered, until lentils and barley are nearly tender, about 30 minutes.
add onion, garlic, carrot, celery, tomatoes, bay leaf, thyme, basil; simmer for 1-1/2 hours. remove bay leaf. season with salt and pepper to taste. serve sprinkled with parsley.
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Serving Size: 1 Serving (190g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 214 | ||
Calories from Fat: 94 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 29.1mg | 9 % | |
Sodium 229.9mg | 8 % | |
Potassium 419.6mg | 11 % | |
Total Carbohydrate 18.1g | 5 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 11.7g | ||
Protein 11.9g | 17 % | |
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: 214
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