Beef-Barley Soup

Name: Beef-Barley Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoons black pepper; 355 milliliters thinly sliced carrot; 355 milliliters thinly sliced celery; 340 grams boneless chuck roast, trimmed and cut into 1/2-inch pieces; 946 milliliters fat-free, less-sodium beef broth; 227 grams package presliced mushrooms; 158 milliliters chopped onion; 158 milliliters uncooked pearl barley; 1 teaspoons salt

Need a dairy free main course? Beef-Barley Soup could be an outstanding recipe to try. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains around 26g of protein, 11g of fat, and a total of 335 calories. This recipe serves 4. Autumn will be even more special with this recipe. If you have onion, less-sodium beef broth, pearl barley, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

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

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Cooking Spray

Equipment you will use

Dutch Oven

Frying Pan

Add beef to pan; cook 4 minutes or until browned, stirring frequently.

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Beef

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Frying Pan

Remove beef from pan.

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Beef

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Frying Pan

Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates.

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Mushrooms

Carrot

Celery

Onion

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Frying Pan

Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.

Ingredients you will need

Fat Free Less Sodium Beef Broth