Beef-Barley Soup

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.

Recipe from Better Homes and Gardens
SERVINGS
8
PREP TIME
23 mins

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
SERVINGS
8
PREP TIME
23 mins
Ingredients
  • 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
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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 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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