Beef Barley Soup

Beef Barley Soup
Servings: 6 Prep 20 mins Cook 1 hr 40 mins

Ingredients

  • 1 tablespoon vegetable oil
  • 1 1/4 pounds beef chuck for stew, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 large onion, sliced
  • 3 cloves garlic, chopped
  • 1 26 ounce container unsalted beef stock (such as Swanson), about 31/4 cups
  • 2 large carrots, peeled and sliced
  • 2 ribs celery, sliced
  • 1 14 1/2 ounce can no-salt-added diced tomatoes
  • 8 ounces sliced white mushrooms
  • 3/4 cup barley
  • 1/2 teaspoon dried thyme
  • 1 cup frozen peas, thawed
  • Chopped parsley (optional)

Make It

1. Heat oil in a large pot over medium-high heat. Season beef with 1/4 tsp of the salt and the black pepper and add to pot; saute 5 minutes, turning once. Add onion and garlic; cook 3 minutes, stirring occasionally.

2. Add stock, 3 cups water, carrots and celery. Cover and simmer 60 minutes, stirring occasionally. Add tomatoes, mushrooms, barley, remaining 3/4 tsp of the salt and the thyme. Simmer 30 minutes, covered, stirring occasionally.

3. Stir in peas and simmer 2 minutes. Garnish with parsley, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 304, Fat, total (g): 7, chol. (mg): 40, sat. fat (g): 2, carb. (g): 33, fiber (g): 8, pro. (g): 27, sodium (mg): 724, Percent Daily Values are based on a 2,000 calorie diet.