Crock Pot Beef Barley &Amp; Mushroom Soup

1. Mix all ingredients except the dill in a large slow cooker.

2. Cover and cook on low for 7 to 9 hours or until beef and vegetables are tender.

3. Ladle into soup bowls and sprinkle with dill.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	25.0646 g
Protein	113.9732 g
Carbohydrates	198.182 g
Energy	1427.1099 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1238 g
Water	2107.8073 g
Aspartic acid	9.1801 g
Calcium, Ca	293.2944 mg
Lutein + zeaxanthin	693.861 g
Fiber, total dietary	44.1772 g
Carotene, beta	11971.369 g
Niacin	45.2175 mg
Hydroxyproline	0.3638 g
Vitamin A, RAE	1229.6395 g
Arginine	6.4949 g
Riboflavin	1.8507 mg
Tocopherol, beta	0.0144 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0085 g
Fatty acids, total saturated 20:1	0.0204 g
Glutamic acid	19.7448 g
Sodium, Na	2653.438 mg
Fatty acids, total saturated 16:1 undifferentiated	0.792 g
Total lipid (fat)	25.0646 g
Manganese, Mn	4.4815 mg
Fructose	0.7946 g
Proline	5.7592 g
Fatty acids, total saturated 16:0	5.4841 g
Fatty acids, total saturated 8:0	0.0014 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.8296 g
Sucrose	5.1698 g
Choline, total	361.2619 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0714 g
Fatty acids, total polyunsaturated 18:1 t	1.0064 g
Sugars, total	18.6416 g
Serine	4.2408 g
Fatty acids, total saturated 10:0	0.0005 g
Fatty acids, total saturated 18:0	2.9201 g
Fatty acids, total saturated 20:4 undifferentiated	0.1428 g
Vitamin B-6	3.2344 mg
Selenium, Se	182.3715 g
Ash	18.8214 g
Vitamin D	74.8349 IU
Fatty acids, total saturated 18:1 undifferentiated	9.9061 g
Pantothenic acid	8.7436 mg
Phenylalanine	4.387 g
Copper, Cu	2.0463 mg
Betaine	59.8384 mg
Thiamin	0.8232 mg
Retinol	6.8 g
Methionine	2.6171 g
Iron, Fe	17.7536 mg
Carbohydrate, by difference	198.182 g
Phosphorus, P	1738.1952 mg
Folate, total	163.6357 g
Tocopherol, gamma	0.0754 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0034 g
Lycopene	1.67 g
Alanine	5.6714 g
Cholesterol	224.4 mg
Valine	4.9009 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	2.0885 g
Glycine	4.491 g
Carotene, alpha	5007.018 g
Glucose (dextrose)	8.949 g
Fatty acids, total saturated 14:0	0.5904 g
Zinc, Zn	35.425 mg
Isoleucine	4.3715 g
Fatty acids, total saturated 12:0	0.0073 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.7242 g
Fatty acids, total polyunsaturated	2.3603 g
Fatty acids, total saturated 14:1	0.1328 g
Fatty acids, total polyunsaturated 17:1	0.2108 g
Leucine	8.1023 g
Tocotrienol, alpha	0.0242 mg
Vitamin A, IU	24493.1855 IU
Folate, DFE	163.6357 g
Tryptophan	1.2093 g
Vitamin C, total ascorbic acid	16.7589 mg
Phytosterols	1.058 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	8.606 g
Fatty acids, total saturated 6:0	0.0001 g
Campesterol	6.8039 mg
Starch	2.0592 g
Tyrosine	3.4518 g
Vitamin B-12	11.15 g
Vitamin K (phylloquinone)	30.3905 g
Fatty acids, total saturated	9.3339 g
Histidine	3.0689 g
Fatty acids, total monounsaturated	11.1067 g
Threonine	4.6651 g
Folate, food	163.6357 g
Fatty acids, total polyunsaturated 17:0	0.2584 g
Vitamin D (D2 + D3)	1.7008 g
Fatty acids, total polyunsaturated 24:0	0.0272 g
Cryptoxanthin, beta	0.2875 g
Vitamin D2 (ergocalciferol)	1.3608 g
Vitamin D3 (cholecalciferol)	0.34 g
Vitamin E (alpha-tocopherol)	1.7104 mg
Fatty acids, total trans	1.0064 g
Fatty acids, total trans-monoenoic	1.0064 g
Magnesium, Mg	342.2528 mg
Lysine	7.8169 g
Potassium, K	4176.15 mg
Cystine	1.3997 g
Fluoride, F	5.0013 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Carrot	2	59.04	13.7952	0.3456
Barley	1 cup	704	155.44	2.32
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Water	2 cups	0	0	0
dill	0.5 cup	1.9135	0.3124	0.0498
shallot	2	0	0	0
thyme	0.5 teaspoon	0.404	0.0978	0.0067
chicken broth	4 cups	0	0	0
turnip	1	0	0	0
shiitake mushroom	12 ounces	115.6659	23.0992	1.667
beef chuck	12 ounces	476	1.054	20.638
tomato onion garlic	1 can	0	0	0