Emprimir
Correo Electrónico
Add a photoThis is a soup I have made for nearly 25 years. I created it myself playing around.It is very simple to make. The Frank's Hot Sauce is my "Buffalo" version, it adds a bite to the soup but not an overwhelming heat.
Ingredientes
- 2 Pounds of Sirloin Steak trimmed/Cubed to 1/2 inch sq.
- 1 cup of Barley.
- 5 cups of cut celery
- 4 cups of slices carrots
- 5 Medium Potatoes peeled/cubed
- 1 Spanish Onion
- 3 Cloves of Fresh Garlic
- 8 Cups of Beef Stock
- 1/4 Cup Butter
- 1/2 cup Parsley
- 1/2 can of Tomato Paste
- Sea Salt
- Course Ground Black Pepper
- Optional: 1 cup of Frozen Corn
- Optional:1/4 cup Frank's Hot Sauce
Direcciones
- Melt the butter in the pot and slowly simmer the meat seasoning with a pinch of salt and pepper. The meat should just start to carmalize. Add 2 qts of water and allow the meat to boil for at least 10 minutes.
- Add the Onion, Celery, carrots, and potatoes.Allow this to simmer for about 30 minutes. (Do not add stock until after simmering for 30 minutes)
- Add the Beef Stock (or soup base), parsley, salt, pepper. Once this comes to a boil, slowley stir in the tomato paste to thicken the soup up.
- Add the Barley and simmer at least one hour. I use a full cup of Barley which will make it almost a stew. If you care for a more "soup" broth end result, use only a half cup. You can always add more later. Also, be forewarned. Once this soup chills overnight it will thicken up A LOT.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 18 servings | |
| Calories 212 | |
| Calories from Fat 83 | 39% |
| Total Fat 9.26g | 12% |
| Saturated Fat 4.3g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 453mg | 19% |
| Potassium 560mg | 16% |
| Total Carbs 18.68g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 1.72g | 1% |
| Protein 13.65g | 22% |
