Ingredients for Barley And Beef Soup
- 1 large chopped onion (about 1 cup)
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves minced garlic
- 1 cup pearl barley
- 6 cups beef broth
- Water
- No Salt Added Tomato Puree
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 bay leaves
- cooking spray
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 (14.5 ounce) can diced tomatoes, undrained
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How to Make Barley And Beef Soup
- Heat a large Dutch oven or pot over medium heat.
- Coat the pot with cooking spray.
- Add 1 large chopped onion (about 1 cup) and 1 lb beef stew meat, cut into 1-inch cubes, to the pot.
- Cook for 10-12 minutes, or until the onion is tender and the beef is browned, stirring occasionally.
- Add 1 cup chopped carrots and 1 cup chopped celery to the pot.
- Cook for 5 minutes, stirring occasionally.
- Stir in 2 cloves minced garlic.
- Cook for 30 seconds until fragrant.
- Stir in 1 cup pearl barley, 6 cups beef broth, 1 (14.5 ounce) can diced tomatoes, undrained, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 2 bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 40-45 minutes, or until the barley is tender and the vegetables are cooked through.
- Remove bay leaves before serving.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
21g
Fat
1g
Carbs
12g
