Mushroom Barley Beef Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 374.3
- Total Fat: 14.6 g
- Cholesterol: 39.1 mg
- Sodium: 1,002.7 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 11.5 g
- Protein: 24.2 g
View full nutritional breakdown of Mushroom Barley Beef Soup calories by ingredient
Introduction
from Living the G.I. Diet by Rick Gallop from Living the G.I. Diet by Rick GallopNumber of Servings: 4
Ingredients
-
Canola Oil, 1 tbsp
Ground beef, extra lean, 8 oz
Onions, raw, 1 cup, chopped
Mushrooms, fresh, 2 cup, pieces or slices
Carrots, raw, 1 cup, chopped
Celery, raw, 1 cup, diced
Tomato Paste, 0.25 cup
Balsamic Vinegar, 1 tbsp
Beef broth, bouillon, consomme, 4 cup
Barley, pearled, cooked, .5 cup
Beans, black, 2 cup
Directions
Brown beef in oil in deep pot until no longer pink.
Reduce heat and add onion, carrot & celery. Stir and cook 5 minutes. Add mushrooms and cook another 10 - 15 minutes until all the liquid has evaporated from mushrooms.
Add tomato paste, vinegar, S&P to taste. Stir to coat vegetables. Add stock, 3 cups water, and a bay leaf. Bring to a boil.
Reduce heat, cover & simmer for about 30-40 minutes or until barley is tender. Add beans, remove bay leaf & serve.
Number of Servings: 4
Recipe submitted by SparkPeople user RINTINE.
Reduce heat and add onion, carrot & celery. Stir and cook 5 minutes. Add mushrooms and cook another 10 - 15 minutes until all the liquid has evaporated from mushrooms.
Add tomato paste, vinegar, S&P to taste. Stir to coat vegetables. Add stock, 3 cups water, and a bay leaf. Bring to a boil.
Reduce heat, cover & simmer for about 30-40 minutes or until barley is tender. Add beans, remove bay leaf & serve.
Number of Servings: 4
Recipe submitted by SparkPeople user RINTINE.