Beef Barley Soup (Better Homes & Gardens cookbook)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 223.6
- Total Fat: 5.8 g
- Cholesterol: 40.0 mg
- Sodium: 516.5 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 4.0 g
- Protein: 18.9 g
View full nutritional breakdown of Beef Barley Soup (Better Homes & Gardens cookbook) calories by ingredient
Introduction
easy, healthy, yummy Beef Barley soup easy, healthy, yummy Beef Barley soupNumber of Servings: 8
Ingredients
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12 oz Beef, top sirloin
1 tbsp Extra Virgin Olive Oil
3.5 cup Beef Broth - Swanson Low Sodium
3.5 cup Pacific Natural Foods Organic Beef Broth, 1 cup
1 cup, chopped Onions, raw
1 cup, diced Celery, raw
1 tsp Dried Oregano (by ARCTIC.ORCA)
.25 tsp Pepper, black
1 tsp (C) Garlic, minced, 1 tsp (by MDHARVILLE)
1 tsp, crumbled Bay Leaf
1 cup Green Giant Frozen Mixed Vegetables
1.8 cup Del Monte Diced Tomatoes, No Salt Added
1 large (3" to 4-1/4" dia. Baked Potato, with skin
2 serving Barley, quick cook (1/3 c.) (by FLOOEYBLUE)
Directions
1) In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).
2)Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender.
3)Discard bay leaf.
Makes 8 servings
Serving Size: makes 8 main dish servings
Number of Servings: 8
Recipe submitted by SparkPeople user SNOWANGELJQ.
2)Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender.
3)Discard bay leaf.
Makes 8 servings
Serving Size: makes 8 main dish servings
Number of Servings: 8
Recipe submitted by SparkPeople user SNOWANGELJQ.