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Barley Beef Vegetable Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.4983
Energy (kCal)808.3503
Carbohydrates (g)134.0613
Total fats (g)4.2236
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the first 10 ingredients in a soup kettle. Bring to a boil, then simmer for about 3 hours. | 2. Skim soup until clear while simmering. | 3. Remove soup bone; add all remaining vegetables and simmer for about 30 minutes longer. | 4. Let soup stand for about 15 minutes before serving. | 5. Note: Normally I don't care for barley, but this soup is truly delicious. | 6. I love making homemade soups and bread on cold wintry days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bouillon cube 1 - - - -
    water 3 quarts - - - -
    stewing beef 1/2 cut 201.7338 0.0 44.8801 1.1333
    onion 1 chopped 60.0 14.01 1.65 0.15
    thyme 1/2 teaspoon 0.40399999999999997 0.0978 0.0222 0.0067
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    salt - - - -
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    bay leaf 1 - - - -
    barley 1/2 cup 352.0 77.72 9.91 1.16
    tomato 2 cups canned chopped 82.8 18.36 4.32 0.72
    carrot 1 cup sliced 52.48 12.2624 1.1904 0.3072
    celery 1/2 cup chopped 8.08 1.4999 0.3484 0.0859
    pea 1/2 cup 20.58 3.6995 1.3719999999999999 0.098
    green bean 1/2 cup 15.5 3.485 0.915 0.11
    potato 2 pared diced - - - -
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185

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



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