Beef-Barley Soup

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Home > Soups - Stews

Beef-Barley Soup

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

Serves: 8

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

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.

Nutrition information: per serving: 232 calories, 6 g total fat, 51 mg cholesterol, 657 mg sodium, 25 g carbohydrate, 20 g protein.

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