Beef & Barley Soup
Created by dienia b on February 8, 2017
- Servings: 8
- Prep Time: 9m
- Cook Time: 4h
- Recipe #25601
Ingredients
- 1 1/2 pounds stewing beef
- Soup bone (marrow exposed, 1 bone)
- 2 teaspoons salt
- 2 bay leaves
- 4 cups water
- 3/4 pound carrots, sliced (4 medium carrots)
- 108 grams mushrooms (6 mushrooms, sliced, optional not in original recipe)
- 1/2 cup barley
- 1 cup celery, chopped
- 1/2 cup chopped yellow onion
- 1 can (15 ounce) tomatoes (Italian-style)
- 1 tablespoon Worcestershire sauce
- 1 cube (12 grams) beef bouillon
- 1 tablespoon dried parsley
- Oregano, pinch
- Pepper, dash
How to Make
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Step 1: Put meat and soup bone in heavy 3-quart kettle; cover with cold water, about 4 cups.
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Step 2: Add salt, pepper and bay leaves. Bring rapidly to boiling. Reduce heat. cook 1 hours
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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.
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Step 4: Remove and discard bone and bay leaves.
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Step 5: Cut meat into bite-size pieces and return to soup.
Nutritional Facts
- 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