Beef & Barley Soup
Recipe: #25601
February 08, 2017
Categories: Stewing Beef, Barley, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat, more
"This hearty soup is a favorite recipe from Mrs Hubert Humphrey, wife of the former Vice President."
Ingredients
Nutritional
- Serving Size: 1 (342.3 g)
- Calories 319.5
- Total Fat - 20.9 g
- Saturated Fat - 10.3 g
- Cholesterol - 180.9 mg
- Sodium - 702.1 mg
- Total Carbohydrate - 17.5 g
- Dietary Fiber - 4.1 g
- Sugars - 4.2 g
- Protein - 16 g
- Calcium - 457.5 mg
- Iron - 6.1 mg
- Vitamin C - 10.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Put meat and soup bone in heavy 3-quart kettle; cover with cold water, about 4 cups.
Step 2
Add salt, pepper and bay leaves. Bring rapidly to boiling. Reduce heat. cook 1 hours
Step 3
Add carrots, barley, celery and onion;tomatoes,mushrooms, Worcestershire sauce, bouillon cube and oregano and parsley pepper cover and simmer until meat is tender, about 2 1/2 hours.
Step 4
Remove and discard bone and bay leaves.
Step 5
Cut meat into bite-size pieces and return to soup.
Tips
No special items needed.