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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

  • 1 tablespoon canola oil
  • 1 pound beef top round steak, cut into 1/2-inch cubes
  • 3 cans (14-1/2 ounces each) beef broth
  • 2 cups water
  • 1/3 cup medium pearl barley
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 3 tablespoons minced fresh parsley
  • 1 cup frozen peas

Directions

  • 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.
  • 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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