Average Rating: 4.142857TOTAL TIME: Prep: 5 min. Cook: 2 hours 40 min.
YIELD: 8 servings (about 2 quarts).Ingredients
- 2 quarts water
- 2 meaty beef soup bones
- 2 beef bouillon cubes or 2 teaspoons beef bouillon granules
- 1 pound ground beef
- 1/4 to 1/2 cup medium pearl barley
- 1 large carrot, diced
- 1 small onion, chopped
- 3 to 4 medium potatoes, peeled and diced
- 2 teaspoons garlic salt
- 1 teaspoon onion powder
- 2 teaspoons dried parsley
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- 1. In a large Dutch oven, bring water and soup bones to a rapid boil; add bouillon. Stir in ground beef in small amounts. Reduce heat; cover and simmer 1-1/2 hours or until the meat comes easily off the bones.
- 2. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables are tender.
Nutrition Facts
1 cup: 295 calories, 13g fat (5g saturated fat), 70mg cholesterol, 1068mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 25g protein.
