This hearty soup makes an excellent main course or starter. For a filling lunch, heat and pack it into a vacuum bottle. Marrow bones give this soup its rich beefy flavour and body. Ask your butcher for them.
- Portion size 10 servings
- Credits : Canadian Living New Slow Cooker Classics
Ingredients
Method
Trim fat from beef. Cut into 1/2-inch (1 cm) cubes. Place in slow cooker. Add beef bones, onions, carrots, celery and garlic.Whisk together water, strained tomatoes, tomato paste and soy sauce. Pour over meat mixture. Add bay leaf, barley, salt, thyme and pepper.
Cover and cook on low until beef is tender, 6 to 8 hours. Discard bones and bay leaf.
Nutritional facts Per each of 10 servings: about
- Sodium 299 mg
- Protein 26 g
- Calories 719.0
- Total fat 62 g
- Potassium 408 mg
- Cholesterol 40 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
%RDI
- Iron 17.0
- Folate 5.0
- Calcium 4.0
- Vitamin A 23.0
- Vitamin C 3.0
