Barley Beef "Semi-Strone"
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 256.2
- Total Fat: 9.7 g
- Cholesterol: 28.0 mg
- Sodium: 635.7 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 6.7 g
- Protein: 15.4 g
View full nutritional breakdown of Barley Beef "Semi-Strone" calories by ingredient
Introduction
This hearty, tomato-based soup is elevated with the Italian flavours of roasted garlic, chickpeas and herbs, while a handful of chopped greens adds a pop of freshness. This hearty, tomato-based soup is elevated with the Italian flavours of roasted garlic, chickpeas and herbs, while a handful of chopped greens adds a pop of freshness.Number of Servings: 10
Ingredients
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1 lb medium lean ground beef (80/20)
1 large onion, finely diced
2 large carrots, peeled and diced into 1/4-inch pieces
1 tsp celery seed
1 tsp paprika
1 tbsp dried parsley
1 tsp dried basil
1 tsp dried rosemary
1 tsp smoked salt
½ tsp pepper
8 roasted garlic cloves, mashed
2 tbsp tomato paste
4 cups low-sodium beef broth
2 cups water
One 28-ounce can diced tomatoes
¾ cup pot barley, soaked overnight and drained
2 bay leaves
6 oz frozen chopped spinach or fresh spinach - you can also use kale or your favourite greens
1 (19 oz) can chickpeas, rinsed and drained
Directions
Heat a large, heavy pot over medium-high heat and add the beef.
Cook, stirring, until browned and the fat has rendered.
Reduce heat to medium and add the onion, carrots and spices. Cook, stirring, until onion is beginning to turn golden - about 10 minutes.
Stir in the roasted garlic and tomato paste until fragrant.
Add the broth, water, tomatoes, barley and bay leaves and bring to a boil.
Cover and simmer over medium-low heat for 90 minutes. The soup will be very thick.
Stir in spinach and chickpeas and warm through. Remove bay leaves and serve
Serving Size: Makes 10 hearty servings
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Cook, stirring, until browned and the fat has rendered.
Reduce heat to medium and add the onion, carrots and spices. Cook, stirring, until onion is beginning to turn golden - about 10 minutes.
Stir in the roasted garlic and tomato paste until fragrant.
Add the broth, water, tomatoes, barley and bay leaves and bring to a boil.
Cover and simmer over medium-low heat for 90 minutes. The soup will be very thick.
Stir in spinach and chickpeas and warm through. Remove bay leaves and serve
Serving Size: Makes 10 hearty servings
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.