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Description
Original Recipe: http://www.theblackpeppercorn.com/2012/05/beefbarleysoup/
Ingredients
US|METRIC
12 SERVINGS
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup carrots (chopped)
- 2 Tbsp. butter
- 2 cups stewing beef (finely chopped)
- 6 cups water
- 6 cups beef broth
- 28 oz. diced tomatoes
- 1 1/2 cups pearl barley
- 2 tsp. salt
- 1 tsp. ground black pepper
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Directions
- In a large soup pot, cook onions, celery and carrots with the butter. Once the onions and celery are tender, about 68 minutes, stir in the beef.
- Cook, stirring often, until the beef is cooked. This should take another 68 minutes.
- Add the water, beef broth and diced tomatoes. Bring to a boil and stir in the remaining ingredients.
- Let the soup cook at a low rolling boil for 30-45 minutes. The barley should be fully cooked and the beef should be tender.
NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories140Calories from Fat20 |
% DAILY VALUE |
Total Fat2g3% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol<5mg2% |
Sodium820mg34% |
Potassium370mg11% |
Protein5g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber5g20% |
Sugars3g |
Vitamin A45% |
Vitamin C15% |
Calcium4% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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