Easy Beef Barley Soup Recipe
“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
- 1/2 pound lean ground beef (90% lean)
- 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
- 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.
Originally published as Easy Beef Barley Soup in Healthy Cooking October/November 2008, p33
Reviews for Easy Beef Barley Soup(4)
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Reviewed Mar. 18, 2012
simple, cheap and healthy. We all liked it.
Reviewed Feb. 21, 2012
We thought this was great, but it need more barley. Also I didn't use the milk or tomatoe paste at the end. My husband wants it again.
Reviewed Jan. 16, 2012
This soup was so good. Would make it again.
Reviewed Oct. 28, 2011
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