Easy Beef Barley Soup
TOTAL TIME: Prep: 15 min. Cook: 55 min.
YIELD: 4 servings.
“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
Ingredients
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1/2 pound lean ground beef (90% lean)
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2 large fresh mushrooms, sliced
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1 celery rib, chopped
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1 small onion, chopped
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2 teaspoons all-purpose flour
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3 cans (14-1/2 ounces each) reduced-sodium beef broth
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2 medium carrots, sliced
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1 large potato, peeled and cubed
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1/2 teaspoon pepper
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1/8 teaspoon salt
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1/3 cup medium pearl barley
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1 can (5 ounces) evaporated milk
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2 tablespoons tomato paste
Directions
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1.
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.
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2.
Reduce heat; cover and simmer for 45-50 minutes or until barley is tender. Whisk in milk and tomato paste; heat through.
Nutrition Facts
1-3/4 cups: 317 calories, 7g fat (3g saturated fat), 45mg cholesterol, 753mg sodium, 42g carbohydrate (10g sugars, 6g fiber), 21g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable.
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