Beef & Barley Soup
Recipe: #1511
October 27, 2011
Categories: Ground Beef, Barley, Fathers Day, Game/Sports Day, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, more
"One of my all time favorite soups! I sprinkle some freshly grated Parmesan cheese on top of the soup in the bowl, I also make this with my homemade pork stock and the beef broth may be substituted for the consomme, if using all beef broth omit the water and use 4 cans beef broth and add in 1-2 tablespoons beef bouillon powder, for the best flavor it is however strongly recommended to use the consomme, make certain to brown the ground beef well"
Ingredients
Nutritional
- Serving Size: 1 (491.9 g)
- Calories 490.7
- Total Fat - 19.2 g
- Saturated Fat - 6.6 g
- Cholesterol - 100.9 mg
- Sodium - 554.7 mg
- Total Carbohydrate - 46.9 g
- Dietary Fiber - 6.6 g
- Sugars - 12.2 g
- Protein - 32.7 g
- Calcium - 109.7 mg
- Iron - 5.3 mg
- Vitamin C - 29.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large Dutch oven, brown the ground beef with onion, garlic, chili flakes and thyme until meat is no longer pink; drain fat then continue to cook until the meat is browned (this may take about 10-12 minutes, the meat should be browned (I usually add in 2 tablespoon of oil to speed up the browning).
Step 2
Add all remaining ingredients to pot.
Step 3
Cover and simmer for 1-1/2 to 2 hours seasoning with more salt and pepper about halfway through cooking time.
Tips
No special items needed.