Beef, Vegetable and Barley Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 (main-course) servings
- 3 bay leaves
- 1 large onion, chopped
- 3 carrots, peeled, chopped
- 6 large garlic cloves, chopped
- Carbohydrate 40 g(13%)
- Cholesterol 147 mg(49%)
- Fat 37 g(57%)
- Fiber 11 g(45%)
- Protein 42 g(84%)
- Saturated Fat 15 g(73%)
- Sodium 1909 mg(80%)
- Calories 661
Preparation Combine all ingredients except beans in heavy large pot and bring to boil. Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally. Mix beans with their juices into soup. Cover and continue to simmer until meat is tender, about 30 minutes longer. Season soup with salt and pepper. Ladle into bowls and serve.
Preparation Combine all ingredients except beans in heavy large pot and bring to boil. Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally. Mix beans with their juices into soup. Cover and continue to simmer until meat is tender, about 30 minutes longer. Season soup with salt and pepper. Ladle into bowls and serve.
