veggie beef barley soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 264.1
  • Total Fat: 10.0 g
  • Cholesterol: 49.1 mg
  • Sodium: 202.4 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 5.8 g
  • Protein: 18.8 g

View full nutritional breakdown of veggie beef barley soup calories by ingredient


Introduction

Make a big pot of soup for quick brownbag lunch Make a big pot of soup for quick brownbag lunch
Number of Servings: 6

Ingredients

    1 pound stew beef cut into cubes
    salt and pepper
    thyme freshly harvested from your quaint little herb patch
    mirapoix (carrot, celery, onion; diced)3 cups total
    two 14 oz or one 28 oz canned tomatoes
    any frozen veggies you like 1.5 cups total
    shredded cabbage 1/4 head
    any other veggie you like (green leaf especcially good)
    pearl barley 1/2 cup raw

Directions

Season beef with salt and pepper and thyme. in open pressure cooker, sear cubed beef in hot oil until brown all over. Add canned tomatoes and deglaze pan. Add 1-2 cups water and cook beef tomato mixture under pressure (15psi) for 8-10 minutes. Prep veggies as beef cooks. Release pressure and add barley and veggies (except tender veggies). Cook under pressure (15 psi) for 8-10 minutes. Release pressure and check the soup. Add salt/pepper if needed, add crushed red pepper if you like. Stir in any tender veggies like spinach, kale, chard.

Number of Servings: 6

Recipe submitted by SparkPeople user GLITTERKILLR.