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Barley Soup With Beef And Vegetables Recipe
|Lean beef||1⁄2 Pound, cut into 0.5 inch cubes|
|Vegetable oil||1 Tablespoon|
|Water||6 Cup (96 tbs)|
|Carrots||4 , cut into 0.5 inch cubes|
|Celery stalks with leaves||2 , cut into 0.5 inch cubes|
|Green onions||4 , cut into 0.5 inch slices|
|Parsley leaves||1⁄4 Cup (4 tbs), chopped|
|Tomato||1 , peeled and chopped|
|Barley||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Whole peppercorns||1⁄2 Teaspoon|
Calories 113 Calories from Fat 35
% Daily Value*
Total Fat 4 g6%
Saturated Fat 1 g5.2%
Trans Fat 0 g
Cholesterol 11.9 mg
Sodium 411.5 mg17.1%
Total Carbohydrates 12 g4%
Dietary Fiber 3 g11.9%
Sugars 2.2 g
Protein 8 g15.5%
Vitamin A 113.7% Vitamin C 16.3%
Calcium 3.4% Iron 6.3%
*Based on a 2000 Calorie diet
Add a little of the water to the skillet and stir to pick up browned bits.
Pour into slow cooker Add remaining water and all other ingredients except the thyme.
Cover and cook on low for 4 to 6 hours, until vegetables and barley are tender.
Add thyme just before serving.