Directions:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Add celery and carrots.
- Place peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to beef mixture. Stir in thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
- Return to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; stir in parsley. Let stand for 5 minutes. Discard spice bag. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.22 Kcal (851 kJ) | ||
| Calories from fat | 99.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 17% | |
|---|---|---|---|
| Cholesterol | 52.72mg | 18% | |
| Sodium | 275.05mg | 11% | |
| Potassium | 497.71mg | 11% | |
| Total Carbs | 8.95g | 3% | |
| Sugars | 3.12g | 12% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 17.41g | 35% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 2.1mg | 11% | |
| Calcium | 47.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 92.7 Kcal (388 kJ) | ||
| Calories from fat | 45.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 17% | |
|---|---|---|---|
| Cholesterol | 24.05mg | 18% | |
| Sodium | 125.46mg | 11% | |
| Potassium | 227.03mg | 11% | |
| Total Carbs | 4.08g | 3% | |
| Sugars | 1.42g | 12% | |
| Dietary Fiber | 1.15g | 10% | |
| Protein | 7.94g | 35% | |
| Vitamin C | 3.3mg | 12% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 0.9mg | 11% | |
| Calcium | 21.8mg | 5% | |
* 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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