Beef-Barley Soup
Recipe from
Better Homes and Gardens
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.
Servings:
Makes 8 servings.
Prep Time:
23 mins
Total Time:
1 hr 38 mins
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Ingredients
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1-1/2 poundsboneless beef chucksee savings
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6 cupswatersee savings
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2 cupssliced celerysee savings
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2 cupssliced fresh mushroomssee savings
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1 cupsliced carrotssee savings
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1 cupchopped onionsee savings
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1 teaspoonsaltsee savings
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1 teaspoondried rosemary, crushedsee savings
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1/2 teaspoonpeppersee savings
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1clove garlic, mincedsee savings
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1 6-ouncecan tomato pastesee savings
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1 cupquick-cooking barleysee savings
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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 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 information
Per serving: 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
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