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beef barley soup

Check out the beef barley soup calories and how many carbs in beef barley soup. Learn all the nutrition facts about what you eat at GymAmerica.
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filed under Soups

Soups
 
Serving size: 1-1/2 cups
Recipe category: Soups
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 255 (13% DV)
Fat: 14g (21% DV)
Carbohydrates: 17g (6% DV)
Protein: 16g (31% DV)
Ingredients:  Makes 4 servings (6 cups)
8  ounces
 
1/2  teaspoon
 
4  teaspoons
 
1/2  cup
 
 
 
2  tablespoons
 
1  tablespoon
 
3/4  cup
 
4  cups
 
1  cup
 
1/4  teaspoon
 
2  teaspoons
 

Tip: Click on the ingredient links to learn the nutritional information for all the beef barley soup ingredients. The serving size for any ingredient in beef barley soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:  
1.Sprinkle steak with 1/4 teaspoon pepper. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add the steak and cook, stirring often, until browned on all sides, about 2 minutes. Transfer to a bowl.
2.Add the remaining 2 teaspoons oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 minutes. Add carrot and cook, stirring, for 2 minutes more. Add tomato paste and thyme and cook, stirring, until the vegetables are coated with the tomato paste and are beginning to brown, 1 to 2 minutes.
3.Add barley, broth, water, salt and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to maintain a simmer; cook until the barley is tender, about 15 minutes. Return the beef and any accumulated juice to the pot and heat through, 1 to 2 minutes. Remove from the heat; stir in vinegar to taste.
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