Beef Barley Soup (Better Homes & Gardens cookbook)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 oz Beef, top sirloin 1 tbsp Extra Virgin Olive Oil 3.5 cup Beef Broth - Swanson Low Sodium 3.5 cup Pacific Natural Foods Organic Beef Broth, 1 cup 1 cup, chopped Onions, raw 1 cup, diced Celery, raw 1 tsp Dried Oregano (by ARCTIC.ORCA) .25 tsp Pepper, black 1 tsp (C) Garlic, minced, 1 tsp (by MDHARVILLE) 1 tsp, crumbled Bay Leaf 1 cup Green Giant Frozen Mixed Vegetables 1.8 cup Del Monte Diced Tomatoes, No Salt Added 1 large (3" to 4-1/4" dia. Baked Potato, with skin 2 serving Barley, quick cook (1/3 c.) (by FLOOEYBLUE)
1) In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).
2)Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender.
3)Discard bay leaf.
Makes 8 servings
Serving Size: makes 8 main dish servings
Number of Servings: 8
Recipe submitted by SparkPeople user SNOWANGELJQ.
2)Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender.
3)Discard bay leaf.
Makes 8 servings
Serving Size: makes 8 main dish servings
Number of Servings: 8
Recipe submitted by SparkPeople user SNOWANGELJQ.
Nutritional Info Amount Per Serving
- Calories: 223.6
- Total Fat: 5.8 g
- Cholesterol: 40.0 mg
- Sodium: 516.5 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 4.0 g
- Protein: 18.9 g
Member Reviews