beef-barley-veg soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz Roast Beef - Slice 3 large (7-1/4" to 8-1/2" long) Carrots, raw 3 stalk, large (11"-12" long) Celery, raw 2 cup, pieces or slices Mushrooms, fresh 1 large Onions, raw 3 cloves garlic, minced1 cup Barley, pearled, raw 2 serving Better than Bouillion Beef Base (by MCURRY18) 1 tsp Rosemary, dried 2 tsp, crumbled Bay Leaf 1 tsp Pepper, black8 cups water
Chop all vegetables and meat. Add to soup pot with water, bones and herbs/spices. Bring to a boil, then drop the heat to a simmer and stir occasionally. This is also good in a crockpot. Allow at least an hour for the barley to cook and the bones to flavor everything. Remove bones and bay leaves (If you left them whole) before serving)
Serving Size: This will feed me for several days- It's about 6 2 cup servings
Serving Size: This will feed me for several days- It's about 6 2 cup servings
Nutritional Info Amount Per Serving
- Calories: 247.4
- Total Fat: 3.7 g
- Cholesterol: 30.0 mg
- Sodium: 504.3 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 7.7 g
- Protein: 20.3 g
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