Beef & Barley Soup

8
Servings
9m
Prep Time
4h
Cook Time
4h 9m
Ready In


"This hearty soup is a favorite recipe from Mrs Hubert Humphrey, wife of the former Vice President."

Original recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

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