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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large dutch oven, brown meat, adding onions and garlic. When meat has lost its pink colour, drain off any excess fat if there is any visible. | 2. Add all remaining ingredients, turn heat down to low so soup is barely simmering, cover, and let cook for about 2 hours (even longer is fine). After one hour, taste soup and add salt if necessary. | 3. If you have leftovers (soup freezes well, so consider making the whole pot even if it's a lot for your family), be aware that it tends to thicken when cool. When reheating, I always add a little more beef broth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1 1/2	1/2	ground lean	795.6018	0.0	156.8764	18.292
onion	1		peeled chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
plum tomato	1	can	undrained	-	-	-	-
beef broth	4	cups	low sodium	67.2	0.384	10.944	2.112
tomato soup	1	can		165.2924	34.491	3.012	1.506
carrot	3		peeled chopped	157.44	36.7872	3.5712	0.9216
celery rib	4		chopped	-	-	-	-
bay leaf	2			-	-	-	-
thyme	1	teaspoon	used less dried	0.8079999999999999	0.1956	0.0445	0.0134
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
barley	1/3	cup		234.6667	51.8133	6.6067	0.7733
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.