Beef Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 lb Stewing Shin Of Beef (with bone)10 oz Boneless Stewing Beef--choice chuck 8 cups Organic Beef Broth4 cups Water3/4 cup, chopped Onions3 cloves Garlic 2 large (3" to 4-1/4" dia.) Potatoes1 cup, chopped Carrots1 cup slices Parsnips 6 oz (one package) Baby Bella Mushrooms1.5 cups Barley2 bay leavessalt, pepper, other spices to taste
In a large soup pot, saute the onion until soft. Add garlic and cook 2 more minutes. Dice the beef into bite size pieces. Reserve the bone from the shin for later. Toss the beef in with the onion and cook until browned on all sides.
Add the broth all at once, and then enough water to fill the pot 3/4 of the way. Toss in the reserved bone. Bring to a low boil.
While the soup is coming up to heat, peel and dice the potatoes (I use large whites, but any potatoes will do) and toss them in. Peel and dice or coin the carrots and add them. Peel and dice or coin the parsnips and add them. Clean and quarter the mushrooms and add them.
Rinse the barley thoroughly in warm water, until the water runs clear. Once the soup has reached a low boil, add the barley and stir. Cook on medium heat (a medium simmer), and don't allow to boil over, until barley is completely cooked. This should take about an hour to two hours.
This will make a filling, nutritionally dense soup.
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user REVALLYSON.
Add the broth all at once, and then enough water to fill the pot 3/4 of the way. Toss in the reserved bone. Bring to a low boil.
While the soup is coming up to heat, peel and dice the potatoes (I use large whites, but any potatoes will do) and toss them in. Peel and dice or coin the carrots and add them. Peel and dice or coin the parsnips and add them. Clean and quarter the mushrooms and add them.
Rinse the barley thoroughly in warm water, until the water runs clear. Once the soup has reached a low boil, add the barley and stir. Cook on medium heat (a medium simmer), and don't allow to boil over, until barley is completely cooked. This should take about an hour to two hours.
This will make a filling, nutritionally dense soup.
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user REVALLYSON.
Nutritional Info Amount Per Serving
- Calories: 267.1
- Total Fat: 7.5 g
- Cholesterol: 19.0 mg
- Sodium: 442.3 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 6.5 g
- Protein: 16.2 g
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