- 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.
- 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.
Nutrition Facts (Beef-Barley Soup)
- Per serving:
- 232 kcal ,
- 6 g fat
- 51 mg chol. ,
- 657 mg sodium ,
- 25 g carb. ,
- 20 g pro.