MRS J1S Beef Barley Soup

Name: MRS J1S Beef Barley Soup
Cuisine: American
Ingredients: 3 pound chuck roast cubed; 2 pounds of beef soup bone; 2 quarts water (at least); One beef, bouillon cube; 1 1/2 c cut carrots; One medium onion, chopped; 1 1/2 cups, celery, chopped; 1 Red potato, peeled and cubed; Two turnips, peeled and diced; Two 14 oz cans of tomatoes; One 12 ounce bag, frozen mixed vegetables; 1 1/2 cup barley; 1/2 head, cabbage, cut into strips; Butter or shortening; Three bay leaves; Basil; Garlic; Salt; Pepper

1 step

This recipe was originally my aunt Pats. It makes enough to feed a small army and have lunch for the week. Don’t let some of the ingredients scare you.

Updated at: Sat, 23 Nov 2024 00:39:42 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1228 kcal (61%)

Total Fat64.7 g (92%)

Carbs72.9 g (28%)

Sugars14.5 g (16%)

Protein88.6 g (177%)

Sodium1431.9 mg (72%)

Fiber17.4 g (62%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 poundchuck roast

cubed

2 poundsbeef soup bone

2 quartswater

1 ½ ccarrots

1 ½ cupscelery

2 x 14 ozcans tomatoes

1 x 12 ouncefrozen mixed vegetables

1 ½ cupbarley

0.5 headcabbage

Instructions

Step 1

In large stock pot cook onion and celery in butter or shortening. Add chuck roast cubes and brown. Add water, soup bones, bouillon, salt, pepper, bay leaves, basil and garlic simmer covered for 30 minutes. Add tomatoes, carrots, potato, turnips, cabbage and frozen vegetables simmer for a 30 minutes. Add barley cook for additional 30 minutes. NOTE. The 1 red potato is to absorb acid.