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Beef-Barley Soup
Ingredients
-
1 1/2
pounds boneless beef chuck
-
6
cups water
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2
cups sliced celery
-
2
cups sliced fresh mushrooms
-
1
cup sliced carrots
-
1
cup chopped onion
-
1
teaspoon salt
-
1
teaspoon dried rosemary, crushed
-
1/2
teaspoon pepper
-
1
clove garlic, minced
-
1
6 ounce can tomato paste
-
1
cup quick-cooking barley
Directions
1. Trim fat from meat; cut meat into 1/2-inch cubes. In a Dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic. Bring to boiling; reduce heat. Cover and simmer 1 to 1-1/4 hours or until meat is tender. If necessary, skim fat.
2. Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes, or until barley is done. Makes 8 servings.
From the Test Kitchen
- Make Ahead Tip Cool soup; freeze in 1-cup portions for fast, hot lunches. To reheat, micro-cook on 70% power (medium-high) for 5 minutes or until hot. Or, cook, covered, over medium-low heat about 15 minutes, stirring occasionally.
Nutrition Facts
(Beef-Barley Soup)
- Servings Per Recipe 8,
- Calories 232,
- Protein (gm) 20,
- Carbohydrate (gm) 25,
- Fat, total (gm) 6,
- Cholesterol (mg) 51,
- Sodium (mg) 657,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
this is a wonderful soup, it should have 4 stars in sted of 1 star.
10/26/2009 10:07:10 PM Report Abuse