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Beef & Barley Soup # 46

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)126.9115
Energy (kCal)1566.8048
Carbohydrates (g)255.5255
Total fats (g)9.9063
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large Dutch oven or fry pan heat oil; Roll beef cubes in flour and (in small batches) brown in oil and set aside. | 2. Sauté onion, celery, carrots and mushrooms in the same oil for about 8 to 10 minutes, or until tender. | 3. (This will help deglaze the pan and give the soup a nice rich color). | 4. Place beef, vegetable in a soup pot. | 5. Add tomato juice, water, barley, and S&P; to taste. | 6. Cover, reduce heat and simmer barley soup for 60 or until barley is tender, stirring occasionally. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    canola oil 2 -4 tablespoons 0.0 0.0 0.0 0.0
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    salt - - - -
    pepper - - - -
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    celery 2 stalks chopped 20.48 3.8016 0.8832 0.2176
    carrot 8 chopped 200.08 46.7504 4.5384 1.1712
    mushroom 8 ounces sliced 77.1106 15.3994 5.0802 1.1113
    tomato juice 4 cups 165.24 34.3116 8.262 2.8188
    water 1 cup 0.0 0.0 0.0 0.0
    pearl barley 3/4 cup 528.0 116.58 14.865 1.74
    stewing beef 16 ounces diced 403.4667 0.0 89.76 2.2667
    water 0.0 0.0 0.0 0.0
    salt - - - -
    pepper - - - -

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



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