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The best beef barley soup. Thickens with just the barley. Tastes best in the slow cooker. Serve topped with parmesan cheese and with a salad.
Ingredients
- 2 pounds cubed beef chuck roast
- 5 cups water
- 4 cubes beef bouillon, crumbled
- ½ onion, chopped
- 1 (8 ounce) can tomato sauce
- ¾ cup uncooked pearl barley
- salt and pepper to taste
Directions
Step 1
In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
Step 2
Cover, and cook on Low for 5 hours.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 512 | |
| % Daily Value * | |
| Total Fat28g | 36% |
| Saturated Fat11g | 56% |
| Cholesterol107mg | 36% |
| Sodium884mg | 38% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber5g | 18% |
| Total Sugars3g | |
| Protein30g | |
| Vitamin C3mg | 16% |
| Calcium42mg | 3% |
| Iron5mg | 28% |
| Potassium669mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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