beef barley soup
Ingredients:
  • (2 cups) onion, chopped
  • (1 lb.) chuck steak, trimmed and cut into 1/2 in. cubes
  • (1 1/2 cups) carrot, peeled and chopped
  • (1 cup) celery, chopped
  • (5 cloves) garlic, minced
  • (1 cup) uncooked pearl barley
  • (5 cups) fat-free, less-sodium beef broth
  • (2 cups) water
  • (1/2 cups) no-salt-added tomato puree
  • (1/2 tsp.) kosher salt
  • (1/4 tsp.) freshly ground black pepper
  • (2) bay leaves
Servings

6

Lunch

Beef Barley Soup

A healthier version of a classic beef and barley soup, loaded with different flavors and textures.

Preparation Time

About 10 minutes

Cook Time

About 1 hour

    Instructions

  1. 1Spray a large Dutch oven with cooking spray and place over medium heat. Add onion and beef, cook 10 minutes, stirring every few minutes. Stir in carrot and celery, cook another
    5 minutes.
  2. 2Add in garlic and cook another 30 seconds. Add barley, beef broth, water, tomato puree, salt, pepper and bay leaves.
  3. 3Stir, bring to a boil, then cover, reduce heat and simmer 40 minutes. Remove bay leaves and serve.

Nutritional Information

Serving Size: 1 3/4 cups



Amount Per Serving:

  • Calories 275
  • Total Fat 5 g
  • Total Carbohydrate 36 g
  • Protein 21.8 g
  • Cholesterol 43 mg
  • Sodium 649 mg
  • Fiber 8 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Soups and Stews

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Red Meat

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.