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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. beef (lean,e.g. sirloin, round, or trimmed chuck, cut into 1/2 inch pieces)
- 1/3 cup pearl barley (uncooked, soaked overnight in water if possible, but not absolutely necessary)
- 6 cups beef stock (or broth)
- 1 tsp. Herbs de Provence (or Italian herb mix)
- 2 carrots (medium size, peeled and diced)
- 1/2 leek (cut in half and thinly sliced)
- 1 yellow onion (medium size, peeled and chopped)
- 2 celery (ribs, sliced)
- salt (to taste)
- black pepper (to taste)
- 1 bunch fresh parsley (a small of,minced, for garnish, optional)
- sourdough bread (Crusty, to served with the soup)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat7g35% |
| Trans Fat1g |
| Cholesterol75mg25% |
| Sodium1140mg48% |
| Potassium1370mg39% |
| Protein33g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber6g24% |
| Sugars8g |
| Vitamin A120% |
| Vitamin C25% |
| Calcium10% |
| Iron25% |
* 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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