Beef and Vegetable Soup with Pearl Barley
Nutritional values
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 33.42 g | (34 %) | ||
| Fat | 11.53 g | (10 %) | ||
| Carbohydrates | 40.09 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.22 g | (31 %) |
| Vitamin A | 3,488.88 mg | (436,110 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 1.58 mg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 13.41 mg | (112 %) | ||
| Vitamin B₆ | 1.01 mg | (72 %) | ||
| Folate | 134.39 μg | (45 %) | ||
| Pantothenic acid | 0.94 mg | (16 %) | ||
| Biotin | 1.96 μg | (4 %) | ||
| Vitamin B₁₂ | 1.47 μg | (49 %) | ||
| Vitamin C | 106.19 mg | (112 %) | ||
| Potassium | 892.45 mg | (22 %) | ||
| Calcium | 222.61 mg | (22 %) | ||
| Magnesium | 76.67 mg | (26 %) | ||
| Iron | 5.07 mg | (34 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 5.57 mg | (70 %) | ||
| Saturated fatty acids | 4.46 g | |||
| Cholesterol | 85 mg |
Ingredients
- (such as heirloom, yellow carrots)
- 500 grams Beef (soup meat)
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 bay leaf
- 3 allspice
- 600 grams assorted carrots (such as heirloom, yellow carrots)
- 1 onion
- 300 grams Kale
- 150 grams Pearl barley
- salt
- freshly ground peppers
- 1 Tbsp scallions
Preparation steps
Rinse the beef and bring to a boil in about 1 1/2 liters (approximately 1 1 /2 quarts) of water. Rinse and trim the soup vegetables, very roughly chop and add with the bay leaf and allspice berries to meat. Simmer for approximately 1.5 hours.
Trim the carrots, peel and cut into diagonal slices. Peel the onion, halve and cut into strips. Rinse the kale and cut into strips. Prepare the barley in salted water according to package instructions (about 30 minutes).
About 30 minutes before the end of cooking the beef, remove the soup vegetables, bay leaf and allspice. Add the cabbage, onion and carrots to the meat and cook until done. Finally, take the meat out of the soup, cut into small pieces and put beef back into the soup together with the grains. Season with salt and pepper. Serve the soup in a preheated bowl and garnish with chives.
