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Beef Barley Soup for 2

Who knew you could simmer up such a hearty soup in 30 minutes? This is packed with my favorite homey veggies and savory roast beef.—Sue Jurack, Mequon, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 2 tablespoons each chopped carrot, celery and onion
  • 1 teaspoon butter
  • 1 cup water
  • 1 cup reduced-sodium beef broth
  • 1/2 cup cubed cooked roast beef
  • 1/2 cup canned diced tomatoes
  • 1/4 cup quick-cooking barley
  • 2 tablespoons frozen peas
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper

Directions

  • In a small saucepan, saute the carrot, celery and onion in butter until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender, stirring occasionally.
Nutrition Facts
1-1/2 cups: 206 calories, 4g fat (2g saturated fat), 40mg cholesterol, 650mg sodium, 24g carbohydrate (4g sugars, 6g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

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