Directions:
- In a Dutch oven, saute the carrot, celery and onion in butter until tender, about 5 minutes. Add the broth, water, beef, tomatoes, barley, salt, basil, oregano and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Add the peas. Simmer, uncovered, for 5 minutes. Yield: 8 servings (3 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.57 Kcal (714 kJ) | ||
| Calories from fat | 55.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.18g | 10% | |
|---|---|---|---|
| Cholesterol | 52.91mg | 18% | |
| Sodium | 819.44mg | 34% | |
| Potassium | 350.02mg | 7% | |
| Total Carbs | 8.97g | 3% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 19.36g | 39% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 38.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 50.04 Kcal (210 kJ) | ||
| Calories from fat | 16.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 10% | |
|---|---|---|---|
| Cholesterol | 15.52mg | 18% | |
| Sodium | 240.42mg | 34% | |
| Potassium | 102.69mg | 7% | |
| Total Carbs | 2.63g | 3% | |
| Sugars | 0.27g | 4% | |
| Dietary Fiber | 0.46g | 6% | |
| Protein | 5.68g | 39% | |
| Vitamin C | 0.7mg | 4% | |
| Iron | 0.5mg | 9% | |
| Calcium | 11.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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