Beef & Barley Soup

This recent Cooking Light recipe has a long cooking time (about two hours total), so this might be best made on the weekend when you have a little more time to sit and wait.



BEEF & BARLEY SOUP

Recipe Notes

This recipe calls for pearl barley, but I could only find medium barley at the grocery store. Both work just fine. This makes four VERY generous servings.

Nutritional Information (per serving - makes 4 two-cup servings)
341 calories - 11.4 g. fat - 24.1 g. protein - 8.2 g. fiber

Ingredients

• 3/4 lb. boneless chuck roast, trimmed and cut into cubes
• 1-1/2 c. thinly-sliced carrot
• 1-1/2 c. thinly-sliced celery
• 2/3 c. chopped onion
• 8 oz. package presliced mushrooms
• 4 c. beef broth (one box)
• 1 bay leaf
• 2/3 c. uncooked pearl barley
• 1/2 tsp. salt
• 1/2 tsp. pepper

Instructions

1. Heat a Dutch oven over medium high heat. Add beef and cook 4 minutes or until browned, stirring frequently.

2. Add carrot, celery, onion, and mushrooms to pan. Cook 6 minutes or until liquids have essentially evaporated.

3. Add beef broth and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1-1/2 hours.

4. Add pearl barley. Cover and simmer 30 minutes more.

5. Discard bay leaf and season with salt and pepper.

Sadie was worn out last night from all of the Halloween weekend festivities. Hope that everyone had a nice Halloween!