Barley Beef Vegetable Soup

Barley Beef Vegetable Soup


1. Place the first 10 ingredients in a soup kettle. Bring to a boil, then simmer for about 3 hours.

2. Skim soup until clear while simmering.

3. Remove soup bone; add all remaining vegetables and simmer for about 30 minutes longer.

4. Let soup stand for about 15 minutes before serving.

5. Note: Normally I don't care for barley, but this soup is truly delicious.

6. I love making homemade soups and bread on cold wintry days.

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Nutrition

NutrientQuantity
Total fats4.2236 g
Protein65.4983 g
Carbohydrates134.0613 g
Energy808.3503 kCal
Fatty acids, total saturated 18:3 undifferentiated0.1689 g
Water920.2269 g
Aspartic acid2.0205 g
Calcium, Ca512.4588 mg
Lutein + zeaxanthin2594.278 g
Fiber, total dietary30.7707 g
Fatty acids, total saturated 22:00.0011 g
Carotene, beta13874.245 g
Niacin11.6009 mg
Vitamin A, RAE1429.1317 g
Arginine1.0275 g
Riboflavin0.8797 mg
Tocopherol, beta0.0208 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)0.0121 g
Fatty acids, total saturated 20:10.0005 g
Glutamic acid5.4987 g
Sodium, Na359.8437 mg
Fatty acids, total saturated 16:1 undifferentiated0.0474 g
Total lipid (fat)4.2236 g
Manganese, Mn2.5523 mg
Fructose3.6777 g
Proline1.5232 g
Fatty acids, total saturated 16:00.6894 g
Fatty acids, total saturated 8:00.0014 g
Sucrose6.3194 g
Choline, total258.9986 mg
Sugars, total32.2666 g
Serine0.7937 g
Fatty acids, total saturated 10:00.0005 g
Fatty acids, total saturated 18:00.1462 g
Fatty acids, total saturated 20:4 undifferentiated0.1179 g
Vitamin B-61.4339 mg
Selenium, Se79.1594 g
Ash8.9521 g
Fatty acids, total saturated 18:1 undifferentiated0.5444 g
Pantothenic acid3.3555 mg
Phenylalanine0.9117 g
Copper, Cu1.5739 mg
Betaine1.0282 mg
Thiamin0.9795 mg
Retinol68.0002 g
Methionine0.2855 g
Iron, Fe11.4412 mg
Carbohydrate, by difference134.0613 g
Phosphorus, P893.3539 mg
Folate, total221.7826 g
Tocopherol, gamma0.2363 mg
Fatty acids, total saturated 20:5 n-3 (EPA)0.0521 g
Lycopene1.51 g
Alanine0.8175 g
Cholesterol113.3336 mg
Valine0.9603 g
Fatty acids, total polyunsaturated 20:3 undifferentiated0.0017 g
Fatty acids, total saturated 18:2 undifferentiated1.3198 g
Glycine0.6878 g
Carotene, alpha4801.243 g
Glucose (dextrose)4.7305 g
Fatty acids, total saturated 14:00.0236 g
Zinc, Zn5.8098 mg
Isoleucine0.7446 g
Tocopherol, delta0.0058 mg
Fatty acids, total saturated 12:00.0059 g
Fatty acids, total polyunsaturated1.763 g
Fatty acids, total saturated 14:10.0002 g
Tocotrienol, gamma0.0021 mg
Leucine1.2479 g
Tocotrienol, alpha0.1784 mg
Vitamin A, IU27472.6587 IU
Fatty acids, total saturated 22:5 n-3 (DPA)0.0272 g
Folate, DFE221.7826 g
Tryptophan0.2705 g
Vitamin C, total ascorbic acid160.5686 mg
Phytosterols31.363 mg
Galactose0.2485 g
Fatty acids, total polyunsaturated 18:1 c0.0443 g
Fatty acids, total saturated 20:00.0011 g
Fatty acids, total saturated 6:00.0001 g
Starch2.2704 g
Tyrosine0.5362 g
Vitamin B-122.2667 g
Vitamin K (phylloquinone)354.5586 g
Fatty acids, total saturated0.8953 g
Histidine0.4082 g
Fatty acids, total monounsaturated0.6174 g
Threonine0.8521 g
Folate, food221.7826 g
Cryptoxanthin, beta142.5655 g
Vitamin E (alpha-tocopherol)4.7224 mg
Fatty acids, total saturated 22:6 n-3 (DHA)0.0748 g
Magnesium, Mg234.7089 mg
Lysine0.9181 g
Potassium, K2652.394 mg
Cystine0.4245 g
Fluoride, F17.6593 g

Ingredients

IngredientQuantityEnergyCarbohydratesLipin
Salt0 000
Carrot1 cup52.4812.26240.3072
Onion1 6014.010.15
Potato2 000
Bay leaf1 000
Paprika1 teaspoon6.4861.24180.2965
Tomato2 cups82.818.360.72
Celery0.5 cup8.081.49990.0859
Barley0.5 cup35277.721.16
Parsley0.25 cup5.40.94950.1185
black pepper0.5 teaspoon2.88650.73540.0375
Water3 quarts000
thyme0.5 teaspoon0.4040.09780.0067
green bean0.5 cup15.53.4850.11
pea0.5 cup20.583.69950.098
bouillon cube1 000
stewing beef0.5 201.733801.1333

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