MRS J1S Beef Barley Soup
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By Cindy Jones
MRS J1S Beef Barley Soup
This recipe was originally my aunt Pats. It makes enough to feed a small army and have lunch for the week. Don’t let some of the ingredients scare you.
Updated at: Wed, 13 Nov 2024 14:41:27 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
29
High
Nutrition per serving
Calories1227.9 kcal (61%)
Total Fat64.7 g (92%)
Carbs72.9 g (28%)
Sugars14.5 g (16%)
Protein88.6 g (177%)
Sodium1431.9 mg (72%)
Fiber17.4 g (62%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
3 poundchuck roast
cubed
2 poundsbeef soup bone
2 quartswater
at least
1beef cube
bouillon
1 ½ ccarrots
cut
1onion
medium, chopped
1 ½ cupscelery
chopped
1Red potato
peeled and cubed
2turnips
peeled and diced
2 x 14 ozcans tomatoes
1 x 12 ouncefrozen mixed vegetables
1 ½ cupbarley
0.5 headcabbage
cut into strips
Butter
or shortening
3bay leaves
basil
garlic
salt
pepper
Instructions
Step 1
In large stock pot cook onion and celery in butter or shortening. Add chuck roast cubes and brown. Add water, soup bones, bouillon, salt, pepper, bay leaves, basil and garlic simmer covered for 30 minutes. Add tomatoes, carrots, potato, turnips, cabbage and frozen vegetables simmer for a 30 minutes. Add barley cook for additional 30 minutes. NOTE. The 1 red potato is to absorb acid.
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