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.



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Servings: 8
Prep Time: 23 mins
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Ingredients
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    1 1/2  pounds 
    boneless beef chuck
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    6   cups 
    water
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    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 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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Chef Bill
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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