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Beef and Barley Soup
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Beef and Barley Soup

3 Hours
3 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 lb simmering steak (beef cross rib or blade), stewing cubes
6 cups vegetables, cut in small pieces (onions, carrots, celery, potatoes)
1/4 cup pot or pearl barley
1 can (10 oz./284 ml) beef broth
1 tsp each dried thyme, dill weed and pepper
1 bay leaf
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Let's Make It
1
Trim beef cubes of external fat and brown in large non-stick pot.
2
Add all other ingredients plus 4 cups (1 L) water and bring to a boil.
3
Cover and reduce heat to simmer, cooking for about 2 hours until beef and barley are tender. Remove bay leaf. Serve sprinkled with chopped fresh parsley, if desired.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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