Best-Ever Beef Barley Soup

Best-Ever Beef Barley Soup


1. In Dutch oven or soup pot, saute ground beef until it loses its red color, breaking it up as it cooks.

2. (I use a two-tined cooking fork.) Add all other ingredients.

3. Simmer for 1 1/4 to 1 1/2 hours.

4. Adjust seasonings, if necessary.

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Nutrition

NutrientQuantity
Total fats21.6642 g
Protein179.5172 g
Carbohydrates177.9389 g
Energy1573.2473 kCal
Fatty acids, total saturated 18:3 undifferentiated0.2014 g
Water3049.4428 g
Aspartic acid2.5659 g
Calcium, Ca518.9671 mg
Lutein + zeaxanthin2150.821 g
Fiber, total dietary36.697 g
Carotene, beta23289.3281 g
Niacin57.2056 mg
Vitamin A, RAE2319.6273 g
Fatty acids, total trans-polyenoic0.1496 g
Arginine1.2018 g
Riboflavin1.5721 mg
Tocopherol, beta0.0256 mg
Fatty acids, total polyunsaturated 15:00.0748 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)0.1037 g
Fatty acids, total saturated 20:10.0204 g
Glutamic acid6.2507 g
Sodium, Na1543.3183 mg
Fatty acids, total saturated 16:1 undifferentiated0.4915 g
Total lipid (fat)21.6642 g
Manganese, Mn3.0732 mg
Fructose14.5464 g
Proline1.5198 g
Fatty acids, total saturated 16:04.5394 g
Fatty acids, total saturated 8:00.0012 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c0.2788 g
Sucrose13.7736 g
Choline, total574.3483 mg
Fatty acids, total polyunsaturated 18:2 CLAs0.1156 g
Fatty acids, total polyunsaturated 18:1 t0.6188 g
Sugars, total58.3825 g
Serine0.8769 g
Fatty acids, total saturated 10:00.0073 g
Fatty acids, total saturated 18:02.4858 g
Fatty acids, total saturated 20:4 undifferentiated0.0408 g
Vitamin B-66.3647 mg
Selenium, Se185.8952 g
Ash23.0182 g
Fatty acids, total saturated 18:1 undifferentiated6.5472 g
Pantothenic acid7.9223 mg
Phenylalanine1.1247 g
Copper, Cu1.7353 mg
Betaine53.5815 mg
Thiamin1.1674 mg
Methionine0.3059 g
Iron, Fe19.3104 mg
Carbohydrate, by difference177.9389 g
Phosphorus, P2012.1725 mg
Folate, total314.6936 g
Tocopherol, gamma0.1794 mg
Fatty acids, total saturated 20:5 n-3 (EPA)0.0136 g
Lycopene9652.39 g
Alanine0.9742 g
Cholesterol374.0008 mg
Valine0.9531 g
Fatty acids, total polyunsaturated 20:3 undifferentiated0.0017 g
Fatty acids, total saturated 18:2 undifferentiated1.8799 g
Glycine0.749 g
Carotene, alpha9158.6878 g
Glucose (dextrose)17.6398 g
Fatty acids, total saturated 14:00.4337 g
Zinc, Zn28.5962 mg
Isoleucine0.7848 g
Fatty acids, total saturated 12:00.0109 g
Fatty acids, total polyunsaturated2.1723 g
Fatty acids, total saturated 14:10.0818 g
Leucine1.2888 g
Fatty acids, total polyunsaturated 18:2 t not further defined0.1496 g
Tocotrienol, alpha0.1466 mg
Vitamin A, IU46462.3092 IU
Fatty acids, total saturated 22:5 n-3 (DPA)0.0272 g
Folate, DFE314.6936 g
Tryptophan0.3027 g
Vitamin C, total ascorbic acid285.5549 mg
Phytosterols66.263 mg
Galactose0.7289 g
Fatty acids, total polyunsaturated 18:1 c5.5766 g
Fatty acids, total saturated 20:00.0204 g
Fatty acids, total saturated 6:00.0001 g
Starch3.6608 g
Tyrosine0.5425 g
Vitamin B-128.6465 g
Vitamin K (phylloquinone)135.6414 g
Fatty acids, total saturated7.7749 g
Histidine0.4671 g
Fatty acids, total monounsaturated7.1641 g
Threonine1.0956 g
Folate, food314.6936 g
Fatty acids, total polyunsaturated 17:00.1768 g
Cryptoxanthin, beta15.9325 g
Vitamin E (alpha-tocopherol)6.7 mg
Fatty acids, total trans0.7684 g
Fatty acids, total trans-monoenoic0.6188 g
Magnesium, Mg398.7284 mg
Lysine1.0056 g
Potassium, K5382.9985 mg
Cystine0.5267 g
Fluoride, F38.1853 g

Ingredients

IngredientQuantityEnergyCarbohydratesLipin
Salt1 teaspoon000
Garlic2 cloves8.941.98360.03
Carrot2 cups104.9624.52480.6144
Onion1.5 cups9622.4160.24
Bay leaf1 000
Tomato1 can62.06913.76310.5397
Celery1.5 cups24.244.49960.2576
Barley0.5 cup35277.721.16
Water6 cups000
Tomato Sauce1 can000
Pepper0.5 teaspoon2.88650.73540.0375
green pepper1.5 cups44.710.37040.38
beef1.5 1/2795.6018018.292
beef bouillon cube3 1.050.0060.033
catsup0.33 cup80.821.920.08

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