Comforting Beef & Barley Soup

  • Serves 12
  • Preparation Time: 15 minutes
  • Cooking Time: 90 minutes

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Ingredients

Adjust Servings:
600g cubed stewing beef (3/4 inch cubes)
4 garlic cloves, chopped fine or pressed
1 1/2 cup onion diced (1 large)
2 tablespoons vegetable oil
1 teaspoon dried thyme
1/2 teaspoon celery seed (not celery salt)
1 teaspoon tarragon
2 tablespoons Hungarian paprika
3 cups frozen and chopped “spaghetti mix” vegetables
4 cups low sodium beef broth
1 cup water
1/2 cup bulgur
1/2 cup pearl barley
1/4 cup parsley freshly chopped

Nutrient Analysis

PER SERVING:

1/12 of recipe (1cup)


RENAL EXCHANGE:

1 Starch + 2 Protein + 1 Vegetable


Calories
225kcal
Protein
15g
Carbohydrates
27g
Fiber
4.7g
Total Fat
7g
Saturated Fat
1.9g
Cholesterol
29mg
Sodium
196mg
Potassium
407mg
Phosphorus
172mg

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Freeze leftover soup in portions for a quick meal when you are in a time crunch!

Slow cooker: 4 hours 15 minutes.

Note: The spaghetti mix veggies are a mixture of cubed onion, celery, carrot and peppers and are a fabulous time saver.

Ingredients

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Preparation

1
Done

Dry beef cubes gently with paper towel.

2
Done

Heat a heavy 4 quart soup pot on high, add oil and then the beef, browning well on all sides, about 5 minutes.

3
Done

Add onion and garlic and continue to cook for another 5 minutes.

4
Done

Add the herbs, spices and veggie mix, then the broth and water and bring to a boil.

5
Done

Add the bulgur and the barley reducing the temperature to minimum and cover with a well fitting lid. Cook for approximately 1 hour and 15 minutes (until beef is tender).

6
Done

If using a slow cooker, transfer the beef after step 3. Add all ingredients and put the setting on low, cover, and cook for 4 hours.

7
Done

For the perfect finish add 1/4 cup freshly chopped parsley at the end of cooking time. Enjoy.

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