Beef-Barley Soup

Submitted by admin on Mon, 08/17/2009 - 22:30
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Summary

Yield8
RecipesSoups_Stews

Description

Enjoy this soup now and then freeze individual servings to enjoy later.

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

Instructions

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 mintues or until barley is done.

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.