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Add a photoThick and hearty beef and barley makes a filling soup for cold weather enjoyment. Mushroom, celery and onion are ethe added vegetables.
©2007-2014 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.
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Ingredients
- 2 cups cooked roast beef, cut into 1/2 inch thin pieces
- 1/3 cup diced onion
- 2 tablespoons diced celery
- 1 4 ounce can mushrooms, stems and pieces
- 4 cups of water
- 3/4 cup Quaker Quick Barley
Directions
- Put the roast beef into a Dutch Oven.
- Add the onion, celery, mushrooms and barley.
- Add 4 cups of water.
- Dover, bring to a boil.
- Reduce heat, simmer 10-12 minutes until barley is tender.
- Stir occasionally.
- More water can be added if too thick.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 6 servings | |
| Calories 166 | |
| Calories from Fat 72 | 43% |
| Total Fat 8.03g | 10% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 157mg | 7% |
| Potassium 256mg | 7% |
| Total Carbs 4.58g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.84g | 1% |
| Protein 18.03g | 29% |
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Menus and Pairings
Goes Well With: toasted cheese sandwiches
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