beef-barley-veg soup

Name: beef-barley-veg soup Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 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 minced; 1 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 black; 8 cups water

Minutes to Prepare: 20
Minutes to Cook: 60

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

Directions

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

Servings Per Recipe: 6

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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