Mother's Beef And Barley Vegetable Soup Recipe
Servings: 2
Ingredients
- 2 pound soup bone (1/2 meat and 1/2 bone)
- 2 c. cooked tomatoes
- 1 c. carrots (cubed)
- 2 tbsp. parsley (chopped)
- 1/4 c. onion (minced)
- 1/4 teaspoon pepper
- 2 tbsp. butter or possibly oil
- 1 c. peas
- 1/2 c. celery (minced)
- 1/4 c. barley
- 1 1/2 tbsp. salt
- 1 quart. water
Directions
- Remove meat from bones, cut into cubes and brown lightly in fat. Place meat, bones, water, seasonings and parsley into kettle. Cover and simmer 1 hour. Add in barley and cook 1 hour longer. Cold and remove fat and bones. Add in vegetables (except peas) and cook 45 min. Add in peas and cook 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 790g | |
| Recipe makes 2 servings | |
| Calories 273 | |
| Calories from Fat 109 | 40% |
| Total Fat 12.42g | 16% |
| Saturated Fat 7.46g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 5404mg | 225% |
| Potassium 753mg | 22% |
| Total Carbs 36.94g | 10% |
| Dietary Fiber 9.4g | 31% |
| Sugars 9.24g | 6% |
| Protein 6.3g | 10% |
