Hearty Beef and Barley Soup
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
YIELD: 9 servings (2-1/4 quarts).
This hearty beef barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. —Elizabeth Kendall, Carolina Beach, North Carolina
Ingredients
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1 tablespoon canola oil
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1 pound beef top round steak, cut into 1/2-inch cubes
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3 cans (14-1/2 ounces each) beef broth
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2 cups water
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1/3 cup medium pearl barley
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3/4 teaspoon salt
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1/8 teaspoon pepper
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1 cup chopped carrots
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1/2 cup chopped celery
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1/4 cup chopped onion
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3 tablespoons minced fresh parsley
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1 cup frozen peas
Directions
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1.
In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
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2.
Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.
Nutrition Facts
1 cup: 133 calories, 4g fat (1g saturated fat), 28mg cholesterol, 859mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch, 1/2 fat.
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