Beef Vegetable Barley Soup
I stole this from the sited website, but I love it
- Preparing Time: 15 minutes
- Total Time: 2 hours
- Served Person: 10
fall
soup
beef
american
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1 teaspoon ground black pepper
- 1 tablespoon parsley
- 1 small onion
- 1 tablespoon thyme
- 1 cup of frozen peas
- 1 pound of cut up beef stew meat
- 7 cups of water
- 1/2 cup of barley
- 1 8-oz bag baby carrots
- 2 each stalks of celery
- 8 ounces of sliced mushrooms
- 1 tablespoon chopped garlic or garlic powder
- 1 tablespoon worcester sauce
- 1 each whole bay leaf
- Carbohydrate 1.203455 g
- Cholesterol 0 mg
- Fat 0.02088 g
- Fiber 0.220790003156662 g
- Protein 0.124625 g
- Saturated Fat 0.0066204 g
- Serving Size 1 1 Serving (243g)
- Sodium 23.9028 mg
- Sugar 0.982664996843338 g
- Trans Fat 0.0046022 g
- Calories 5 calories
Chop & Slice your vegetables according to desired size Pan sear the meat. Saute the onion, garlic, and celery first or Place all ingredients into a large pot, except your Barley, Bring to a boil Reduce to medium heat, simmer for 1 hour stirring occasionally Place Barley into mixture, simmer for another 1 hour CrockPot: Place all ingredients into a crockpot cook on Low for 6-8hrs
