Make this soup the night before to allow time for its flavours to develop. Pour hot servings into a thermos to take for lunch, or reheat individual portions in the microwave as needed. Serve the soup with crusty bread, crackers or pita chips.
- Cooking spray
- 2Cups chopped onion
- 1 pound chuck steak, trimmed and cut into 1/2 inch cubes
- 1 1/2 cups chopped peeled carrot
- 1 cup chopped celery
- 5 cloves garlic minced
- 5 cups fat free beef broth
- 1 cup uncooked pearl barley
- 2 cups water
- 1/2 cup no salt tomato puree
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 bay leaves
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Heat a large Dutch oven over medium heat. Coat the pan with cooking spray. Add onion and beef to the pan; cook for 10 minutes or until the onion is tender and beef in browned, stirring occasionally. Add chopped carrot and celery to pan; cook for 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in the uncooked barley and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer for 40 minutes or until barley is done and the vegetables are tender. Discard bay leaves. Makes about 6 servings
calories 275 fat 5g finer 8g protein 21.8g carb 36g
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