Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Beef Barley Soup
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 SOUPS No.P 001 01
BEEF BARLEY SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
80 cal
13 g
4g
2g
4 mg
1703 mg
19 mg
Ingredient
Weight
Measure
Issue
BEEF,DICED,LEAN,RAW
1-1/2 lbs
BEEF BROTH
7 gal
CARROTS,FROZEN,SLICED
1 lbs
3-1/2 cup
CELERY,FRESH,CHOPPED
12-1/8 oz
2-7/8 cup
1 lbs
ONIONS,FRESH,CHOPPED
1 lbs
2-7/8 cup
1-1/8 lbs
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
BAY LEAF,WHOLE,DRIED
1/8 oz
3 each
BARLEY,UNCOOKED
2-2/3 lbs
1 qts 2 cup
Method
1
Cook beef in a steam jacketed kettle for 5 minutes. Dice beef into 1/2 inch pieces.
2
Prepare beef broth according to package directions.
3
Add beef broth, beef, carrots, celery, onions, pepper and bay leaves to steam jacketed kettle or stock pot. Cover; bring to a boil.
Add barley. Cover; Simmer 25 to 30 stirring occasionally until barley is tender. Remove bay leaves. CCP: Internal temperature
4
must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/soups/beef_barley_soup.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 80 cal |
| Carbohydrates: | 13 g |
| Protein: | 4g |
| Fat: | 2g |
| Cholesterol: | 4 mg |
| Sodium: | 1703 mg |
| Calcium: | 19 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,DICED,LEAN,RAW | 1-1/2 lbs | ||
| BEEF BROTH | 7 gal | ||
| CARROTS,FROZEN,SLICED | 1 lbs | 3-1/2 cup | |
| CELERY,FRESH,CHOPPED | 12-1/8 oz | 2-7/8 cup | 1 lbs |
| ONIONS,FRESH,CHOPPED | 1 lbs | 2-7/8 cup | 1-1/8 lbs |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| BAY LEAF,WHOLE,DRIED | 1/8 oz | 3 each | |
| BARLEY,UNCOOKED | 2-2/3 lbs | 1 qts 2 cup |
| Method: | |
|
1 Cook beef in a steam jacketed kettle for 5 minutes. Dice beef into 1/2 inch pieces. 2 Prepare beef broth according to package directions. 3 Add beef broth, beef, carrots, celery, onions, pepper and bay leaves to steam jacketed kettle or stock pot. Cover; bring to a boil. Add barley. Cover; Simmer 25 to 30 stirring occasionally until barley is tender. Remove bay leaves. CCP: Internal temperature 4 must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence