Beef-Barley Soup
Just stir all the ingredients in the pot and let the savory soup simmer away until you're ready to eat. Now that's an easy dinner.
Prep Time:
23 mins
Total Time:
1 hr 38 mins
Servings:
Makes 8 servings.
Ingredients
-
1-1/2 pounds boneless beef chuck
-
6 cups water
-
2 cups sliced celery
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2 cups sliced fresh mushrooms
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1 cup sliced carrots
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1 cup chopped onion
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1 teaspoon salt
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1 teaspoon dried rosemary, crushed
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1/2 teaspoon pepper
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1 clove garlic, minced
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1 6-ounce can tomato paste
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1 cup quick-cooking barley
Directions
1
Trim fat from meat; cut meat into 1/2-inch cubes. In a Dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic. Bring to boiling; reduce heat. Cover and simmer 1 to 1-1/4 hours or until meat is tender. If necessary, skim fat.
2
Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 mintues or until barley is done. Makes 8 servings.
Make ahead tip
Cool soup; freeze in 1-cup portions for fast, hot lunches. To reheat, micro-cook on 70% power (medium-high) for 5 minutes or until hot. Or, cook, covered, over medium-low ehat about 15 minutes, stirring occasionally.
Nutrition Facts
Calories 232, Total Fat 6 g, Cholesterol 51 mg, Sodium 657 mg, Carbohydrate 25 g, Protein 20 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Chef Bill's Beef-Barley Soup
This main-dish soup, seasoned with fresh herbs and red wine, is quick to make because it uses fast-cooking beef tenderloin.
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