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Beef-Barley Soup

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Beef-Barley Soup

A simple and hearty soup that's perfect for a rainy day or a cold winter night.

 

Yield

6 servings

Prep

10 min

Cook

Ready

Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 pounds beef
stew meat
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1 tablespoon vegetable oil
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1 cup carrots
sliced thin
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1 cup celery
sliced
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1 medium onions
sliced thin
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½ cup green bell peppers
coarsely chopped
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¼ cup parsley leaves
snipped
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4 cups beef stock
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16 ounces tomatoes
canned, cut up, undrained
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1 cup spaghetti sauce
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cups pearl barley
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2 teaspoons basil
dry & crushed
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1 teaspoon salt
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4 teaspoons black pepper
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Ingredients

Amount Measure Ingredient Features
907.2 g beef
stew meat
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15 ml vegetable oil
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237 ml carrots
sliced thin
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237 ml celery
sliced
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1 medium onions
sliced thin
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118 ml green bell peppers
coarsely chopped
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59 ml parsley leaves
snipped
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946 ml beef stock
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462.4 ml/g tomatoes
canned, cut up, undrained
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237 ml spaghetti sauce
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158 ml pearl barley
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1E+1 ml basil
dry & crushed
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5 ml salt
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2E+1 ml black pepper
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Directions

Cut meat into 1 inch cubes.

In a large skillet brown meat, half at a time, in hot oil. Drain well.

Meanwhile in crockpot combine carrots, celery, onion, green pepper, and parsley.

Add broth, undrained tomatoes, spaghetti sauce, barley, basil, salt, and pepper. Stir in browned meat.

Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4½ to 5 hours. Skim off fat.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 509g (18.0 oz)
Amount per Serving
Calories 61747% from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 853mg 36%
Total Carbohydrate 11g 11%
Dietary Fiber 7g 29%
Sugars g
Protein 96g
Vitamin A 90% Vitamin C 48%
Calcium 8% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
 

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