Beef Barley Soup Recipe
Put this recipe together using several recipes on the net. Yum!
Ingredients
- 1 lb. chuck roast or chuck blade cut in 1/2 inch cubes
- 1 medium onion, diced
- 3-4 cloves garlic diced
- 1 T oil
- 3 C tomato sauce
- 14.5 oz. can petite diced tomatoes
- 3 C beef broth
- 3 C chicken broth
- 1 C pearl barley
- 1/.4 tsp dry thyme
- s & p to taste
- 2-3 T chopped fresh parsley
- 2 T soy sauce
Directions
- Saute onions in oil, add garlic and sauté 30 seconds.
- Crockpot: Put ingredients in crockpot, but hold back carrots and parsley until the last hour, then add. Cook 4-6 hours on low.
- Stovetop: Simmer ingredients and hour and half, then add carrots and parsley and cook another 20 minutes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 559g | |
| Recipe makes 6 servings | |
| Calories 392 | |
| Calories from Fat 87 | 22% |
| Total Fat 9.67g | 12% |
| Saturated Fat 3.19g | 13% |
| Trans Fat 0.02g | |
| Cholesterol 50mg | 17% |
| Sodium 1376mg | 57% |
| Potassium 965mg | 28% |
| Total Carbs 37.4g | 10% |
| Dietary Fiber 8.0g | 27% |
| Sugars 6.23g | 4% |
| Protein 26.61g | 43% |
