Beef Barley Soup (pressure cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tbsp Thyme, ground 2 cup, chopped Carrots, raw 2 cup, diced Celery, raw 2 clove Garlic 2 cup, chopped Onions, raw 2 glass (3.5 fl oz) Red Wine 2 cup Barley, pearled, cooked 3 serving Bay leaves dried (serving size 1 leave) 4 serving Knorr large beef bouillon (1 cube) 16 oz Beef Stew Meat (raw) 10 cup (8 fl oz) Water, tap
brown stew meat.
Add half of the onions, 2 of the bouillon cubes, 2 cups of water, one of the bay leaves and the 2 garlic cloves.
cover a pressure cook for about 30 minutes
Let pressure come completely down and remove lid and add all of the ingredients except the remaining water and the barley.
Pressure cook for another 20 minutes.
Let pressure come completely down again. Remove the lid and add the rest of the water, barley, bay leave and thyme.
Add the additional bouillon and the red wine (both are optional)
simmer for 15-20 minutes. Salt and pepper to taste.
Serving Size:�makes apx. 12 2-cup servings
Add half of the onions, 2 of the bouillon cubes, 2 cups of water, one of the bay leaves and the 2 garlic cloves.
cover a pressure cook for about 30 minutes
Let pressure come completely down and remove lid and add all of the ingredients except the remaining water and the barley.
Pressure cook for another 20 minutes.
Let pressure come completely down again. Remove the lid and add the rest of the water, barley, bay leave and thyme.
Add the additional bouillon and the red wine (both are optional)
simmer for 15-20 minutes. Salt and pepper to taste.
Serving Size:�makes apx. 12 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 162.2
- Total Fat: 3.1 g
- Cholesterol: 2.0 mg
- Sodium: 518.2 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 3.7 g
- Protein: 12.0 g
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