Beef / Pork

barley/beef soup is for Lunch.

barley/beef soup takes 15 minutes to prepare.

barley/beef soup takes 45 minutes to cook.

barley/beef soup makes 5 servings.

The ingredients for barley/beef soup are:

Beef chuck, 8 oz (remove)
Barley, pearled, raw, .60 cup (remove)
Baby Carrots, raw, 8 medium (remove)
Whole Wheat Spaghetti, cooked (pasta), .5 cup (remove)
Celery, raw, 2 stalk, medium (7-1/2" - 8" long) (remove)
Onions, raw, .5 cup, chopped (remove)
Green Peppers (bell peppers), 0.25 cup, chopped (remove)
Chicken Broth or Bouillon, 2 cup (8 fl oz) (remove)
spices to taste, (salt, pepper, oregano, 2 bay leaves, adobo goya)
3 cups of water

Here is how you make barley/beef soup:

add water to pan and add barley (this is the non-processed barley) and put to boil. Chop all veggies. Cut meat into small squares. In a separate large pan, add olive oil to pan and saute all veggies. Add beef and brown al the way. Add to the barley and water. Add the rest of the spices/broth and cook for 30 minutes. Add pasta and cook an additional 15 minutes or until pasta and barley are tender. EnjoyNumber of Servings: 5Recipe submitted by SparkPeople user RBOURGETGRAS.

The nutritional information for barley/beef soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 216.8

• Total Fat: 6.5 g
• Cholesterol: 29.5 mg
• Sodium: 651.4 mg
• Total Carbs: 27.3 g
• Dietary Fiber: 5.3 g
• Protein: 13.0 g