Barley and Beef Soup

Name: Barley and Beef Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 bay leaves; 0 teaspoons freshly ground black pepper; 355 milliliters chopped carrot (about 4 medium); 237 milliliters chopped celery (about 4 stalks); 5 garlic cloves, minced; 1 teaspoons kosher salt; 1 liters fat-free, lower-sodium beef broth; 473 milliliters chopped onion (about 1 large); 237 milliliters uncooked pearl barley; 482 grams refrigerated beef roast au jus; 118 milliliters tomato puree; 473 milliliters water

Barley and Beef Soup might be just the main course you are searching for. One portion of this dish contains around 15g of protein, 2g of fat, and a total of 165 calories. This dairy free recipe serves 10. Head to the store and pick up bay leaves, pearl barley, carrot, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Dutch Oven

Frying Pan

Add onion, carrot, and celery to pan; cook 5 minutes, stirring occasionally.

Ingredients you will need

Carrot

Celery

Onion

Equipment you will use

Frying Pan

While vegetables cook, heat roast beef according to package directions; drain, discarding drippings. Chop beef into 1-inch pieces.

Ingredients you will need

Roast Beef

Vegetable

Beef

Stir garlic into vegetables; cook 30 seconds. Stir in beef, barley, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until barley and vegetables are tender, stirring occasionally.

Ingredients you will need

Vegetable

Barley