Vegetable Beef Barley Soup Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Lean beef round15 Ounce, cut into 1-inch cubes
 Non stick cooking spray1
 Chopped onion1⁄2 Cup (8 tbs)
 Tomato sauce1 Cup (16 tbs)
 Thinly sliced carrots1 1⁄2 Cup (24 tbs)
 Cubed carrots1 1⁄2 Cup (24 tbs), cut into 1/2-inch pieces
 Chopped celery2 Cup (32 tbs)
 Chopped mushrooms1 Cup (16 tbs)
 Canned french style green beans1 Cup (16 tbs), drained
 Pearl barley4 1⁄2 Ounce
 Dried parsley1 Tablespoon
 Salt1 Teaspoon
 Freshly ground black pepper1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1609 Calories from Fat 410

% Daily Value*

Total Fat 46 g70.4%

Saturated Fat 0.72 g3.6%

Trans Fat 0 g

Cholesterol 408.8 mg

Sodium 3185.3 mg132.7%

Total Carbohydrates 145 g48.3%

Dietary Fiber 37.3 g149.4%

Sugars 51.8 g

Protein 155 g309.2%

Vitamin A 1958.1% Vitamin C 164.8%

Calcium 56.9% Iron 111.5%

*Based on a 2000 Calorie diet

Directions

1. Spray 5-quart saucepan with nonstick cooking spray; add beef and onion. Saute 5 to 7 minutes, until lightly browned.
2. Add 3 quarts water and tomato sauce; cover and bring to a boil. Stir in carrots, celery, and mushrooms. Reduce heat to medium-low; cover partially and simmer 1 hour.
3. Add remaining ingredients. Cover and simmer 1 hour longer, stirring occasionally.
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