Beef and Barley Soup
- Number of Servings: 8
Ingredients
3 celery stalks, chopped1 large onion, chopped2 pounds beef round, cubed in 1/2 inch pieces1 32 oz box beef broth2 cups chopped tomatoes6 cups water1 cup pearl barley5 medium carrots, cut crosswise and into small pieces3 medium parsnips, cut crosswise and into small pieces2 small turnips, finely chopped3 strips orange peelpinch ground cloves
Spray dutch oven type pan with olive oil spray. Saute celery and onion for about 10 minutes. Move them to a bowl. Spray pan again, saute beef in two batches to brown well, spray between batches.
Add to dutch oven, all meat, celery mixture, beef broth, tomatoes and water. heat to boil. Cover. Simmer for 1 hour.
Add barley, carrots, parsnips, turnips, orange peel, and cloves; heat to boiling again, then reduce heat to low and cover. Simmer about another hour or so.
16 cups for 8 2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CFMOSS.
Add to dutch oven, all meat, celery mixture, beef broth, tomatoes and water. heat to boil. Cover. Simmer for 1 hour.
Add barley, carrots, parsnips, turnips, orange peel, and cloves; heat to boiling again, then reduce heat to low and cover. Simmer about another hour or so.
16 cups for 8 2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CFMOSS.
Nutritional Info Amount Per Serving
- Calories: 343.7
- Total Fat: 9.5 g
- Cholesterol: 45.0 mg
- Sodium: 413.8 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 7.3 g
- Protein: 30.5 g