Vegetable Soup
1. Sauté beef and onion 8 to 10 minutes, until lightly browned. Drain excess fat.
2. Stir in potatoes, carrots, celery, stock, tomatoes, barley, cabbage, thyme, basil, marjoram, bay leaf, salt, and pepper. Simmer, covered, 1 hour, until vegetables and barley are tender. Remove bay leaf; skim fat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (816g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 319 | ||
Calories from Fat: 110 (34%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 12.2g | 16 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 51.4mg | 16 % | |
Sodium 1352.3mg | 47 % | |
Potassium 1699.9mg | 45 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 20.6g | ||
Protein 28.8g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 319
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.