Beef and Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 T olive oil3 garlic cloves chopped.92 lbs round steak cubed2 large carrots2 medium tomatoes2 large celery stalks1/2 cup raw pearled barley16 oz low fat chicken broth1/2 tsp pepper2 t rosemary leaves2 beef bouillon cubes2 - 4 cups water1/2 cup red wine
Saute garlic and onion in olive oil until softened.
Add beef and saute until browned.
Add barley, chicken broth, pepper, rosemary, water and beef bouillon cubes.
Cover and cook on low for a few hours until the barley is done and the beef well cooked.
Add carrots, celery and tomatoes and red wine.
Cook on medium until vegetables are tender.
Number of Servings: 6
Recipe submitted by SparkPeople user JCHELD.
Add beef and saute until browned.
Add barley, chicken broth, pepper, rosemary, water and beef bouillon cubes.
Cover and cook on low for a few hours until the barley is done and the beef well cooked.
Add carrots, celery and tomatoes and red wine.
Cook on medium until vegetables are tender.
Number of Servings: 6
Recipe submitted by SparkPeople user JCHELD.
Nutritional Info Amount Per Serving
- Calories: 226.0
- Total Fat: 5.8 g
- Cholesterol: 39.7 mg
- Sodium: 676.7 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 4.6 g
- Protein: 19.2 g
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