Ingredientes para Beef Barley And Vegetable Soup
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Cómo preparar Beef Barley And Vegetable Soup
- **Stovetop:** In a large pot or Dutch oven, dissolve 1 cup beef bouillon cube (or 2 tbsp of beef base) in 8 cups of water.
- Add 1 lb beef stew meat (cut into 1-inch cubes), 2 carrots (chopped), 2 celery stalks (chopped), 1 medium onion (chopped), 2 cloves garlic (minced), 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- Add 1 cup barley and 1 cup frozen peas. Continue to simmer, covered, for another hour, or until the barley is tender.
- **Crockpot:** Combine all ingredients (except peas and barley) in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Add peas and barley during the last hour of cooking on high.
- Remove bay leaf and any bones before serving.
- Season to taste with additional salt and pepper if needed.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
23g
Fat
98g
Carbs
11g
