Easy Beef Barley Soup Recipe

Easy Beef Barley Soup Recipe photo by Taste of Home

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“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

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Easy Beef Barley Soup Recipe

Prep: 15 min. Cook: 55 min.

Yield: 4 Servings

15 55 70

Ingredients

1/2 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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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.

Nutritional 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.

Originally published as Easy Beef Barley Soup in Healthy Cooking October/November 2008, p33

Thicken Barley and Bean Soup

Barley and beans absorb a lot of soup broth. If you like barley in your soup but the leftovers are too thick, add extra chicken, beef or vegetable broth to leftovers while reheating to achieve the desired consistency.