Recipes: Making Use of Chicken, Beef, and Pork

the recipes

september 2003

Making Use of Chicken, Beef, and Pork

Beef and Barley Vegetable Soup

(makes 6 servings)

8	cups low-sodium canned beef broth
2	ribs celery with leaves, cut into 1-inch pieces
3	carrots, peeled and cut into 1-inch pieces
2	parsnips, peeled and cut into 1-inch pieces
1	medium tomato, seeded and coarsely chopped
2	medium onions, quartered
3	whole cloves garlic, crushed with the flat blade of a knife
1/4	cup quick-cooking barley
2	cups shredded cooked beef

Place the beef broth, celery, carrots, parsnips, tomato, onions, garlic, and barley in a soup pot. Bring to a boil; reduce the heat to a gentle simmer and cook for 25 minutes.
Add the shredded beef and simmer for another 5 to 10 minutes.
Ladle into soup bowls and serve.

Per serving:

319 calories (25% calories from fat), 31 g protein, 9 g total fat (3.1 g saturated fat), 29 g carbohydrate, 6 g dietary fiber, 58 mg cholesterol, 307 mg sodium, 1,076 mg potassium

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