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Barley-Beef Soup

Rated :   by 1 person
Prep: 25 minutes
Cook: 1 3/4 hours
 
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Barley-Beef Soup

Ingredients

  • 12  ounces beef or lamb stew meat, cut into 1-inch cubes
  • 1  tablespoon cooking oil
  • 4  14-ounce cans beef broth
  • 1  cup chopped onion (1 large)
  • 1/2  cup chopped celery (1 stalk)
  • 1  teaspoon dried oregano or basil, crushed
  • 1/4  teaspoon black pepper
  • 2  cloves garlic, minced
  • 1  bay leaf
  • 1  cup frozen mixed vegetables
  • 1  14 1/2-ounce can diced tomatoes, undrained
  • 1  cup 12-inch slices peeled parsnip, or 1/2-inch cubes peeled potato
  • 2/3  cup quick-cooking barley

Directions

1. In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).

2. Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.

3. Makes 8 servings (11 cups)

4. Slow-cooker directions: Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Nutrition Facts

  • Calories 171,
  • Total Fat (g) 4,
  • Saturated Fat (g) 1,
  • Monounsaturated Fat (g) 1,
  • Polyunsaturated Fat (g) 1,
  • Cholesterol (mg) 25,
  • Sodium (mg) 865,
  • Carbohydrate (g) 20,
  • Total Sugar (g) 3,
  • Fiber (g) 4,
  • Protein (g) 13,
  • Vitamin C (DV%) 20,
  • Calcium (DV%) 5,
  • Iron (DV%) 11,
  • Starch (d.e.) 1,
  • Vegetables (d.e.) 1,
  • Very Lean Meat (d.e.) 1.5,
  • Percent Daily Values are based on a 2,000 calorie diet

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