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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 343.7
  • Total Fat: 9.5 g
  • Cholesterol: 45.0 mg
  • Sodium: 413.8 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 7.3 g
  • Protein: 30.5 g

View full nutritional breakdown of Beef and Barley Soup calories by ingredient
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Beef and Barley Soup

Submitted by: CFMOSS

Introduction

adapted from Good Housekeeping cookbook adapted from Good Housekeeping cookbook
Number of Servings: 8

Ingredients

    3 celery stalks, chopped
    1 large onion, chopped
    2 pounds beef round, cubed in 1/2 inch pieces
    1 32 oz box beef broth
    2 cups chopped tomatoes
    6 cups water
    1 cup pearl barley
    5 medium carrots, cut crosswise and into small pieces
    3 medium parsnips, cut crosswise and into small pieces
    2 small turnips, finely chopped
    3 strips orange peel
    pinch ground cloves

Directions

Spray dutch oven type pan with olive oil spray. Saute celery and onion for about 10 minutes. Move them to a bowl. Spray pan again, saute beef in two batches to brown well, spray between batches.
Add to dutch oven, all meat, celery mixture, beef broth, tomatoes and water. heat to boil. Cover. Simmer for 1 hour.
Add barley, carrots, parsnips, turnips, orange peel, and cloves; heat to boiling again, then reduce heat to low and cover. Simmer about another hour or so.
16 cups for 8 2 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user CFMOSS.






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