Barley Vegetable Beef Soup Recipe
Servings: 6
Ingredients
- 3 quarts. water
- 2 1/2 pound bean soup meat (I like chuck)
- 1/2 reg. pearled barley
- 2 whole bay leaves
- 4 c. minced cabbage (half a small head)
- 2 c. minced carrots
- 1/2 c. minced celery
- 2 env. dry onion soup mix
- 1 quart. blended tomatoes or possibly tomato juice
- 1/4 c. beef bouillon granules
- 1/2 c. catsup
- 1/3 c. brown sugar
- 1 teaspoon vinegar
Directions
- In a 6 qt kettle combine water and meat. Simmer for 1 hour. Add in next six ingredients and simmer for 45 min. Add in rest of the ingredients and simmer for 10 min. Remove bay leaves and serve. Yield 10 servings. Very hearty a meal in itself.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 900g | |
| Recipe makes 6 servings | |
| Calories 260 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.46g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2202mg | 92% |
| Potassium 620mg | 18% |
| Total Carbs 56.93g | 15% |
| Dietary Fiber 10.5g | 35% |
| Sugars 29.09g | 19% |
| Protein 9.46g | 15% |
