Beef, Vegetable And Barley Soup Recipe
Servings: 12
Ingredients
- 2 lb Lean stew meat
- 2 Tbsp. Salad oil
- 4 quart Water
- 1 can (28-ounce) tomatoes
- 4 x Onions, quartered
- 2 Tbsp. Salt
- 3/4 tsp Pepper
- 1 c. Dry barley (not cooked)
- 1 pt Fresh mushrooms, sliced
- 1 bn broccoli, cut into 1-1/2 inch pcs
- 5 x Carrots, cut into bite-size pcs
- 1 tsp Thyme
Directions
- Brown stew meat in salad oil in a 10-qt Dutch oven. Pour off fat. Add in water, tomatoes with liquid, onions, salt & pepper. Heat to boiling, reduce heat to low. Cover & simmer 1 hour, stirring occasionally. Stir in barley.
- Heat to boiling, reduce heat to low. Cover & simmer 30 min. Add in broccoli, carrots, mushrooms & thyme; heat to boiling again. Reduce heat, cover & simmer 40 min or possibly till vegetables are tender, stirring occasionally. Recipe yields about 14-16 servings. Leftover soup may be frzn & served up to 3 months later.
- KAY PILLOW MAULDIN
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 511g | |
| Recipe makes 12 servings | |
| Calories 216 | |
| Calories from Fat 60 | 28% |
| Total Fat 6.69g | 8% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 1254mg | 52% |
| Potassium 518mg | 15% |
| Total Carbs 20.76g | 6% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.32g | 2% |
| Protein 18.75g | 30% |
