Beef Barley Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
chuck roast -- cut in 1/2" cubes |
|
1/2 |
tablespoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1 |
tablespoon |
olive oil |
|
1 |
small |
onion -- diced small |
|
1 |
tablespoon |
no salt added tomato paste |
|
1 |
clove |
garlic |
|
48 |
ounces |
low sodium beef broth |
|
2/3 |
cup |
barley |
|
1 |
large |
carrot -- diced |
|
1 |
stalk |
celery -- diced |
|
8 |
ounces |
mushroom caps -- sliced |
|
1 |
teaspoon |
dried thyme |
|
2 |
tablespoons |
fresh parsley -- minced fine |
| Heat oil in Dutch oven over medium. Add beef and onions and cook until meat browns on all sides and onions are starting to brown. Add tomato paste and garlic and cook for one minute or until fragrant. Add broth and barley. Cover and simmer for one hour. Add carrots, celery, mushrooms, thyme, and parsley. Cover and simmer for 45 or until vegetables are tender. Makes 8 servings. |
| Per Serving: 242 Calories; 11g Fat (40.7% calories from fat); 19g Protein; 17g Carbohydrate; 3g Dietary Fiber; 33mg Cholesterol; 326mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. |