Check out the Quick beef barley soup calories and how many carbs in Quick beef barley soup. Learn all the nutrition facts about what you eat at GymAmerica.
Posted by
User
Monday, December 3, 2012 at 4:40pm
filed under
Soups
Serving size: 1 cup Recipe category: Soups Prep time: 15 min Cook time: 1 hr Difficulty: Easy
Calories: 127 (6% DV) Fat: 5g (7% DV) Carbohydrates: 6g (2% DV) Protein: 14g (28% DV)
Description: A quicker version of this hearty soup
Ingredients: Makes 16 servings (16 cups)
3
1-1/2
cups
1
1
tablespoon
1-1/2
lb.
1
2
quarts
1
cup
2/3
cup
Directions:
1
Pre-cook your beef as usual or cut into small cubes and brown thoroughly in a little bit of oil. I took the leftovers from a pot roast cooked in the crock pot (I even used some of the strained drippings in place of some of the broth).
2
Chop your carrots, celery and onion finely so it cooks faster. If you have a slap chopper or a food processor, that will make quick work of this. Saute in a tbsp. of oil (I just use the soup pot to save time) until onions are just starting to get tender.
3
Add broth and water. Simmer on medium heat for about 20 minutes.
4
Add frozen vegetables and barley. I used quick cook barley. If you're using regular barley, I'd suggest following the directions on the package to at least partly cook it ahead of time. Cook on medium heat for 40 minutes. Taste as you go and add your favorite seasonings to taste. You really don't need salt since the broth has so much, but I'd suggest pepper and maybe some Mrs. Dash or italian seasoning. If your meat isn't tender enough or some of the veggies aren't soft enough, cook longer until they are.