RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1298
| View Recipe |
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| Recipe Name: |
Vegetable Soup with Beef and Barley |
| Source: |
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Submitted by: |
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Last Modified: |
2010-02-02
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
1.00
Hours |
Original Num Servings: |
6 |
| Cooking Time: |
2.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
In a large pot, sear the roast on both sides. Cover with water and simmer until meat is ready to be pulled off the bone.
Strain the broth into a clean pot. Chop the meat removing any fat or gristle.
To the broth add the meat, frozen vegetables, onion, tomato sauce and salt and pepper. Add water until everything is covered. Cook covered for 1.5 hours. Add barley and oregano. Simmer an additional 30 minutes, or until barley is cooked. |
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| Nutrition per Serving: |
| Calories: |
562 |
Total Carbs: |
41.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
80.0 |
Fat: |
7.7 |
Protein: |
51.72 |
| Fiber: |
10.33 |
Sodium: |
1.79 |
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