Beef And Barley Vegetable Soup Recipe
Servings: 10
Ingredients
- 1 Tbsp. vegetable oil
- 2 lb boneless beef chuck cut 1" cubes
- 2 med onions minced
- 16 ounce canned whole tomatoes undrained, minced
- 1/2 c. uncooked barley rinsed
- 10 c. water
- 1/3 c. soy sauce
- 2 tsp dry thyme leaves
- 1/2 tsp salt
- 1/4 lb fresh spinach leaves
- 4 lrg carrots shredded
- 2 med potatoes pared and cubed
- 2 lrg celery ribs sliced diagonally into 1" pcs
- 1/4 lb green beans cut into pcs
- 1/2 tsp Tabasco pepper sauce
Directions
- In a large heavy saucepot or possibly Dutch oven heat oil over medium-high heat. Add in beef and brown on all sides; remove and set aside.
- In same pot over medium heat, cook onions 3 min or possibly till tender. Return meat to pot and add in tomatoes, barley, water, soy sauce, thyme and salt. Bring to a boil, reduce heat, cover and simmer 1 hour.
- Add in spinach, carrots, potatoes, celery, beans and Tabasco sauce; simmer covered 45 min longer or possibly till meat and vegetables are tender.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 481g | |
| Recipe makes 10 servings | |
| Calories 340 | |
| Calories from Fat 152 | 45% |
| Total Fat 16.94g | 21% |
| Saturated Fat 6.2g | 25% |
| Trans Fat 0.04g | |
| Cholesterol 73mg | 24% |
| Sodium 755mg | 31% |
| Potassium 663mg | 19% |
| Total Carbs 23.61g | 6% |
| Dietary Fiber 5.3g | 18% |
| Sugars 3.85g | 3% |
| Protein 23.39g | 37% |
