Beef and Barley Soup
- Number of Servings: 12
Ingredients
1T canola oil1T butter2lb chuck roast, cut 1" thick2lb beef bones2 med onions3 stalks celery3 carrots4 cloves garlic2L beef stock˝t dry thyme2 bay leaves˝ c pearl barleyS&P
Brown meat in large Dutch oven and remove, saute half the vegetables in same pot, add stock/thyme/bay, cook in 300F oven for 3.5 hours.
Shred meat, discard bones, add remaining vegetables and the barley, oven cook all for 1.5 hours more.
Skim and season.
Serving Size: 12 servings
Shred meat, discard bones, add remaining vegetables and the barley, oven cook all for 1.5 hours more.
Skim and season.
Serving Size: 12 servings
Nutritional Info Amount Per Serving
- Calories: 289.2
- Total Fat: 15.9 g
- Cholesterol: 46.6 mg
- Sodium: 413.6 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 1.7 g
- Protein: 25.6 g
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