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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Make this soup the night before to allow time for its flavors to develop. Pour hot servings into a thermos to take for lunch, or reheat individual portions in the microwave as needed. Serve the soup with crusty bread, crackers, or Spicy Whole-Wheat Pita Chips. Ingredients:
cooking spray |
2 cups chopped onion (about 1 large) |
1 pound chuck steak, trimmed and cut into 1/2-inch cubes |
1 1/2 cups chopped peeled carrot (about 4) |
1 cup chopped celery (about 4 stalks) |
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 |
Directions:
1. 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.
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