Beef-Barley Soup
From: Better Homes and GardensJust 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:
23 mins
Total:
1 hr 38 mins
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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
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.
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
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