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Beef-Barley Soup |
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| Course : |
Soups |
| From: |
HungryMonster.com |
| Serves: |
6 |
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Ingredients:
| 4 |
packages |
instant beef bouillon granules |
| 1 1/4 |
quarts |
water |
| 2 |
cans |
beef broth -- canned |
| 12 |
ounces |
cooked boneless lean roast beef cubed |
| 3 |
ounces |
barley |
| 1 |
cup |
mushrooms sliced |
| 1 |
cup |
onions diced |
| 1 |
cup |
cabbage finely shredded |
| 1 |
cup |
celery finely chopped |
| 2 |
cups |
carrots shredded |
| 1 |
cup |
tomato sauce |
| 1 |
tablespoon |
bay leaf |
| 1 |
teaspoon |
salt |
| 1/2 |
teaspoon |
thyme leaves |
| 1 |
dash |
pepper |
| 1/2 |
cup |
parsley chopped |
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Preparation:
In 3 quart saucepan combine broth mix and water, add canned broth and heat; add remaining ingredients except parsley, partially cover pan, let simmer until vegetables are tender, about 40 minutes. Remove from heat, and discard bay leaf; serve soup sprinkled with parsley. * Fresh parsley is for garnish
Each Serving approximately 1-3/4 cups each. |
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Nutritional Information:
230.9 Calories, 5.8 g Total Fat, 2.1 g Saturated Fat, 46.3 mg Cholesterol, 1827.8 mg Sodium, 23.6 g Total Carbohydrate, 5.9 g Dietary Fiber, 22.0 g Protein, 69.6 mg Calcium. |
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