Beef Barley Soup with Veggies
TOTAL TIME: Prep: 20 min. Cook: 1 hour
YIELD: 8 servings (about 2 quarts).
"Once a year, I invite my relatives—about 25 people in all—for soup day to honor my late husband's birthday. I make three soups, including comforting Beef Barley Soup," writes Louise Laplante of Hanmer, Ontario. "It's loaded with chunks of beef and chopped veggies."
Ingredients
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2 pounds beef stew meat, cut into 1-inch pieces
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1 tablespoon canola oil
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5 cups water
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4 medium carrots, chopped
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4 celery ribs, chopped
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1 large onion, chopped
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1 can (14-1/2 ounces) diced tomatoes, undrained
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2 tablespoons tomato paste
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4 teaspoons beef bouillon granules
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1 teaspoon each dried oregano, thyme, basil and parsley flakes
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 cup quick-cooking barley
Directions
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1.
In a Dutch oven, brown meat in oil on all sides; drain. Add the water, carrots, celery, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until meat is tender.
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2.
Stir in barley; cover and simmer 10-15 minutes longer or until barley is tender.
Nutrition Facts
1-1/4 cups: 302 calories, 10g fat (3g saturated fat), 71mg cholesterol, 688mg sodium, 26g carbohydrate (6g sugars, 7g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.
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