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Easy Beef Barley Soup

Easy Beef Barley Soup
“This soup is really easy and takes very little time to put together. You can serve it for a leftover lunch or for supper with homemade bread, which I do on occasion.” Carole Lanthier - Courtice, Ontario
4 ServingsPrep: 15 min. Cook: 55 min.

Ingredients

  • 1/2 pound lean ground beef (90% lean)
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  • 2 large fresh mushrooms, sliced
  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 2 teaspoons all-purpose flour
  • 3 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 2 medium carrots, sliced
  • 1 large potato, peeled and cubed
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/3 cup medium pearl barley
  • 1 can (5 ounces) evaporated milk
  • 2 tablespoons tomato paste

Directions

  • In a Dutch oven over medium heat, cook and stir the beef, mushrooms,
  • celery and onion until meat is no longer pink; drain. Stir in flour
  • until blended; gradually add broth. Stir in the carrots, potato,
  • pepper and salt. Bring to a boil. Stir in barley.
  • Reduce heat; cover and simmer for 45-50 minutes or until barley is
  • tender. Whisk in milk and tomato paste; heat through. Yield: 4
  • servings.
© Taste of Home 2013

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Easy Beef Barley Soup (continued)

Nutrition Facts: 1-3/4 cups equals 317 calories, 7 g fat (3 g saturated fat), 45 mg cholesterol, 753 mg sodium, 42 g carbohydrate, 6 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable.
© Taste of Home 2013