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.

Beef-Barley Soup
23 mins
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  • 1 1/2 pounds boneless beef chuck
  • 6 cups water
  • 2 cups sliced celery
  • 2 cups sliced fresh mushrooms
  • 1 cup sliced carrots
  • 1 cup chopped onion
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1 clove garlic, minced
  • 1 6 ounce can tomato paste
  • 1 cup quick-cooking barley
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.
Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes, 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 heat about 15 minutes, stirring occasionally.

nutrition information

Per Serving: cal. (kcal) 232, Fat, total (g) 6, chol. (mg) 51, carb. (g) 25, pro. (g) 20, sodium (mg) 657, Percent Daily Values are based on a 2,000 calorie diet
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