Hamburger Mushroom Barley Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,954.3
- Total Fat: 126.3 g
- Cholesterol: 385.6 mg
- Sodium: 5,831.8 mg
- Total Carbs: 295.9 g
- Dietary Fiber: 71.1 g
- Protein: 151.5 g
View full nutritional breakdown of Hamburger Mushroom Barley Soup calories by ingredient
Introduction
I used what I had in the fridge. Feel free to substitute what you have instead!The gelatin adds a fatty mouth-feel without fat. It's a good trick! I used what I had in the fridge. Feel free to substitute what you have instead!
The gelatin adds a fatty mouth-feel without fat. It's a good trick!
Number of Servings: 1
Ingredients
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16 oz Ground beef
1.5 cup, chopped Onions, raw
9 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots)
6 stalk, large (11"-12" long) Celery, raw
2 cup, pieces or slices Mushrooms, fresh
2 cup Beef Broth - Swanson Low Sodium
6 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup
3.5 Cup Bush's Butter Beans, Large
8 grams Italian Seasoning (mixed herbs)
4 tbsp Garlic powder
1 serving Gelatin, Unflavored (Knox) - serving size 1/4 env,
0.125 cup Flour - Gold medal all purpose flour
2 fl oz Red Wine
1 cup Barley, pearled, cooked
3 oz Fresh Express Baby Kale, Chard, Spinach mix
Directions
Brown ground beef. When it's nearly done, add sliced onions and saute until softened.
Add sliced carrots, celery, mushrooms, both broths, beans, garlic, and Italian seasoning. Cook over medium heat until it reaches a simmer.
Put red wine in a jar with a lid. Add flour and gelatin to the wine, and shake until dissolved and well-combined. Mix into the hot soup, stirring quickly so you don't get lumps.
Add barley and cook for 20-30 minutes or until it is thoroughly softened.
Right before serving, cut up the greens mix over each bowl.
Serving Size: Makes about 10 entree-sized servings
Number of Servings: 1
Recipe submitted by SparkPeople user KSELLER1.
Add sliced carrots, celery, mushrooms, both broths, beans, garlic, and Italian seasoning. Cook over medium heat until it reaches a simmer.
Put red wine in a jar with a lid. Add flour and gelatin to the wine, and shake until dissolved and well-combined. Mix into the hot soup, stirring quickly so you don't get lumps.
Add barley and cook for 20-30 minutes or until it is thoroughly softened.
Right before serving, cut up the greens mix over each bowl.
Serving Size: Makes about 10 entree-sized servings
Number of Servings: 1
Recipe submitted by SparkPeople user KSELLER1.