Beef Barley Soup

Beef Barley Soup
Number of Servings

    • Cooking spray
    • 2 cups 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 garlic cloves, minced
    • 1 cup uncooked pearl barley
    • 5 cups fat-free, less-sodium beef broth
    • 2 cups water
    • 1/2 cup no-salt-added tomato puree
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 bay leaves

Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.

Tip:  Make on Sunday and enjoy all week.  Serve with crusty French bread or whole-grain crackers.

Nutrition Information
275 Calories; 5g Fat; 21.8g Protein; 36g Carbohydrate; 8g Fiber; 43mg Cholesterol; 3.1mg Iron; 649mg Sodium