Beef and Barley Soup IV
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Ingredients3 h 10 m servings 84 cals
Original recipe yields 20 servings (6 quarts)
- In a 6 quart soup pot, combine stew meat, soup bone, barley and carrots. Cover with water to within 2 inches of top of pot. Bring to a boil, then reduce heat and simmer 1 hour.
- Place onion and celery in pot and continue to simmer 2 hours more.
- Remove onion, carrots, bone and celery. Season with salt and serve.
Per Serving: 84 calories; 5 g fat; 3.4 g carbohydrates; 6.2 g protein; 20 mg cholesterol; 24 mg sodium. Full nutrition
ReviewsRead all reviews 2
This tasted like flavored water. I'm guessing I missed something but I followed the recipe exactly.