Beef and Barley Soup
- Number of Servings: 4
Ingredients
5 cup (8 fl oz) Water, tap 5 serving Beef bouillion cubes 1 cube (by CAROLEE62) 16 oz London Broil Steak 4 medium Carrots, raw 2 stalk, large (11"-12" long) Celery, raw 225 gram(s) Hannaford Eastern Russet Premium Potatoes, (med potato) 1 medium (2-1/2" dia) Onions, raw 0.125 cup Tomato Paste 4 clove Garlic 1.5 tsp Thyme, fresh 2 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA) 1.5 tsp Salt 1 tsp Pepper, black .5 tsp Paprika 2 tsp Lea & Perrins, Worcestershire Sauce .66 cup Barley, pearled, raw
Cube steak into 1" pieces and add to crockpot with water and bouillon cubes. Chop potatoes, celery and carrot into 1/2" pieces and dice onion, add all to crockpot. Mince garlic and add to crockpot along with tomato paste, Worcestershire sauce, and salt, pepper, paprika, thyme and bay leaves. Seasonings can be adjusted to personal preference. Cook on low about 3.5 hours. Add the pearl barley and could additional 3.5-4 hours until meat & veggies are tender and barley is cooked. Serve or store refrigerated up to 3 days.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user CLS1384.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user CLS1384.
Nutritional Info Amount Per Serving
- Calories: 413.4
- Total Fat: 9.7 g
- Cholesterol: 45.0 mg
- Sodium: 1,113.2 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 10.4 g
- Protein: 31.3 g