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Ingredientes
- 1/4 teaspoon thyme
- 1 beef soup bone
- 1 pound lean beef stew meat, cut in sm. pcs
- 1 to 2 tbsp. veg. oil
- 1 med. onion, minced
- 1 c. carrots, minced
- 1 c. celery, minced (include some leaves)
- 1/4 teaspoon marjoram
- 1 (1 lb.) can tomatoes
- 2 tbsp. dry parsley flakes
- 1 tbsp. salt
- 1 bay leaf
- 3 peppercorns
- 3/4 c. pearl barley
Direcciones
- Brown beef (cut up in small pcs) in oil in a large kettle or possibly Dutch oven. Add in water, soup bone, and herbs and spices and bring to a boil. Simmer 1 1/2 to 2 hrs. Remove bone, skim fat from top of soup. Add in vegetables, cook about 30 min. Add in barley. Cook about 10 more min till barley is done and vegetables are tender. Makes 6 to 8 servings. Freezes well. Tastes best on second and subsequent days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 4 servings | |
| Calories 319 | |
| Calories from Fat 108 | 34% |
| Total Fat 12.1g | 15% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.13g | |
| Cholesterol 18mg | 6% |
| Sodium 2303mg | 96% |
| Potassium 571mg | 16% |
| Total Carbs 44.91g | 12% |
| Dietary Fiber 9.5g | 32% |
| Sugars 4.92g | 3% |
| Protein 10.32g | 17% |
