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Toasted Beef Barley and Vegetable Soup – Low Sodium

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 220
Calories from Fat 70
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g %
Trans Fat 0g  
Cholesterol 30mg 10%
Sodium 300mg 13%
Potassium 580mg 0%
Total Carbohydrate 24g 8%
Dietary Fiber 5g 20%
Sugars 4g  
Protein 13g  
 
Vitamin A 12% Vitamin C 4%
Calcium 16% Iron 20 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Gallon
Serving Size: 1 cup

Ingredients

Amount Ingredients
2 Tbsp Vegetable Oil
1 1/2 cups Pearled Barley, Dry
1 quart Water
1 Tbsp Custom Culinary® Gold Label Low Sodium Beef Base
2 Tbsp Olive Oil
1 1/2 Cups Celery, Fresh, Small Diced
1 1/2 Cups Onions, Yellow, Fresh, Small Diced
1 1/2 Cups Carrots, Fresh, Small Diced
1 tsp Garlic, Fresh, Minced
3 qts Water
1/3 cup Custom Culinary® Gold Label Low Sodium Beef Base
1 lb Beef, Round Tip Roast, lean, 0" Trim, Cooked, Small Diced
1 cup Tomatoes, Diced, Canned in Juice
1 Tbsp Dry Thyme
1 Tbsp Balsamic Vinegar
1/4 tsp White Pepper, Ground

Recommended Product: 0344 Gold Label Low Sodium Beef Base

Directions

  1. In a 2 quart sauce pan, over medium heat, heat vegetable oil and barley. Toast 3-4 minutes until barley is golden, stirring occasionally.
  2. Add 1 qt. water and 1 Tbsp. Custom Culinary® Gold Label Low Sodium Beef Base and simmer 45-50 minutes until al dente. Drain. Set aside.
  3. In a 2 gallon sauce pan, heat olive oil, celery, onions, carrots and garlic. Sauté 2-3 min. until tender.
  4. Add 3 qts. water, 4 oz. Custom Culinary® Gold Label Low Sodium Beef Base, and remaining ingredients. Mix well. Simmer to a boil.
  5. Add cooked barley and heat soup to at least 165°F.

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