Italian Beef And Barley Soup

1. Heat oil in large pan.

2. Brown ground beef over medium high heat.

3. Drain/rinse well.

4. Place carrots and onion in slow cooker. Sprinkle with thyme, rosemary and pepper.

5. Top with barley and meat.

6. Pour broth and tomatoes with juice over meat.

7. Cover; cook on LOW 8 to 10 hours.

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Nutrient	Quantity
Total fats	20.9234 g
Protein	157.2567 g
Carbohydrates	116.7715 g
Energy	1293.3873 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2775 g
Water	1937.9714 g
Aspartic acid	1.5406 g
Calcium, Ca	1083.8549 mg
Lutein + zeaxanthin	1426.3972 g
Fiber, total dietary	27.7629 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	42454.0572 g
Niacin	22.205 mg
Vitamin A, RAE	4482.4374 g
Arginine	0.9653 g
Riboflavin	1.6141 mg
Tocopherol, beta	0.066 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.0422 g
Glutamic acid	4.0214 g
Sodium, Na	3886.9723 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3664 g
Total lipid (fat)	20.9234 g
Manganese, Mn	1.9926 mg
Fructose	4.8813 g
Proline	1.0896 g
Fatty acids, total saturated 16:0	3.0138 g
Fatty acids, total saturated 8:0	0.0009 g
Sucrose	19.9649 g
Choline, total	545.9644 mg
Sugars, total	31.5898 g
Serine	0.5917 g
Fatty acids, total saturated 10:0	0.0005 g
Fatty acids, total saturated 18:0	0.8556 g
Fatty acids, total saturated 20:4 undifferentiated	0.3536 g
Vitamin B-6	1.9758 mg
Selenium, Se	146.4687 g
Ash	23.1184 g
Fatty acids, total saturated 18:1 undifferentiated	10.9468 g
Pantothenic acid	1.9611 mg
Phenylalanine	0.7262 g
Copper, Cu	2.2859 mg
Betaine	2.2727 mg
Thiamin	1.3723 mg
Retinol	204.0005 g
Methionine	0.2331 g
Iron, Fe	14.7506 mg
Carbohydrate, by difference	116.7715 g
Phosphorus, P	1705.8012 mg
Folate, total	262.2954 g
Tocopherol, gamma	0.1497 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1564 g
Lycopene	5.235 g
Alanine	0.8736 g
Cholesterol	340.0008 mg
Valine	0.7171 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	2.5771 g
Glycine	0.523 g
Carotene, alpha	17802.309 g
Glucose (dextrose)	6.1742 g
Fatty acids, total saturated 14:0	0.107 g
Zinc, Zn	9.7454 mg
Isoleucine	0.6628 g
Fatty acids, total saturated 12:0	0.0028 g
Fatty acids, total polyunsaturated	3.6715 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	1.0197 g
Tocotrienol, alpha	0.1201 mg
Vitamin A, IU	86283.9754 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0816 g
Folate, DFE	262.2954 g
Tryptophan	0.1952 g
Vitamin C, total ascorbic acid	43.4051 mg
Phytosterols	54.518 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	7.3216 g
Tyrosine	0.435 g
Vitamin B-12	7.3755 g
Vitamin K (phylloquinone)	79.439 g
Fatty acids, total saturated	4.0729 g
Histidine	0.377 g
Fatty acids, total monounsaturated	11.3887 g
Threonine	1.2393 g
Folate, food	262.2954 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	8.7677 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2244 g
Magnesium, Mg	285.1314 mg
Lysine	0.8284 g
Potassium, K	4081.61 mg
Cystine	0.5783 g
Fluoride, F	256.7598 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 tablespoon	119.34	0	13.5
Carrot	4	209.92	49.0496	1.2288
Onion	1 cup	64	14.944	0.16
Rosemary	0.5 teaspoon	0.4585	0.0724	0.0205
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
thyme	1 teaspoon	0.808	0.1956	0.0134
beef broth	29 ounces	57.5495	0.3289	1.8087
extra beef	1.5 1/2	605.2014	0	3.4
italian tomato	1 can	0	0	0
pearl barley	0.33 cup	234.6667	51.8133	0.7733