Beef-Barley Soup

Just stir all the ingredients in the pot and let the savory soup simmer away until you're ready to eat. Now that's an easy dinner.

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4.5 by 7 people

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  • Makes: 8 servings
  • Prep: 23 mins
  • Cook: 1 hr 15 mins

Beef-Barley Soup

Reviews (0)

4.5 by 7 people

Rate This!

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

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.

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Nutrition Facts (Beef-Barley Soup)

  • Per serving:
  • 232 kcal ,
  • 6 g fat
  • 51 mg chol. ,
  • 657 mg sodium ,
  • 25 g carb. ,
  • 20 g pro.
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Reviews (1)

7 Ratings
1787 Days Ago
Big hit with my family!! Tastes like it is from a high end restaurant. It's a little involved but really worth it.

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