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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook bacon until crisp and remove and liquid (Avoid this step by using pre-cooked bacon). | 2. Cut bacon into small pieces and put in large stock pot. | 3. Cook ground beef in fry pan, remove any liquid then add ground beef to pot with bacon. | 4. Add carrots, garlic, onions and celery to fry pan and cook for about 5-10 minutes, stirring frequently, until softened then add to pot. | 5. Add bay leaves, basil, italian seasoning, canned tomatos and beef stock to pot. | 6. Bring to boil, cover, reduce heat and simmer for about 20 minutes. | 7. Add barley and egg noodles and simmer for another 30-45 minutes until barley is soft. | 8. If soup becomes too thick for your liking, I recommend adding more beef broth but if not available, water will do but it will dilute the flavour. | 9. Check the flavour and if desired, add any of the following: salt, hot pepper flakes, parmesean cheese, italian blend seasoning or anything else to meet your desired outcome. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	3	strips	cooked pre-cooked	-	-	-	-
beef	1/2		ground lean	265.2006	0.0	52.2921	6.0973
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
garlic	2	cloves	minced crushed	8.94	1.9836	0.3816	0.03
onion	1		chopped	60.0	14.01	1.65	0.15
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
bay leaf	2			-	-	-	-
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
italian seasoning	1/2	teaspoon		-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
beef broth	1	box		-	-	-	-
barley	1/4	cup	uncooked	176.0	38.86	4.955	0.58
egg noodle	1/2	cup		72.96	13.5413	2.6904	0.8436
salt				-	-	-	-

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