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Recipe to Print-Vegetable Soup with Beef and Barley - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Vegetable Soup with Beef and Barley - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: 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 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00