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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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. Ingredients:
cooking spray |
2 cups chopped onion (about 1 large) |
1 1/2 cups chopped carrot (about 4 medium) |
1 cup chopped celery (about 4 stalks) |
1 (17-ounce) refrigerated beef roast au jus |
5 garlic cloves, minced |
1 cup uncooked pearl barley |
5 cups fat-free, lower-sodium beef broth |
2 cups water |
1/2 cup 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-high heat. Coat pan with cooking spray. Add onion, carrot, and celery to pan; cook 5 minutes, stirring occasionally.
2. While vegetables cook, heat roast beef according to package directions; drain, discarding drippings. Chop beef into 1-inch pieces.
3. Stir garlic into vegetables; cook 30 seconds. Stir in beef, barley, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until barley and vegetables are tender, stirring occasionally. Remove and discard bay leaves.
4. Young Chefs can:
5. Identify and locate vegetables
6. Measure chopped carrot and celery
7. Older Chefs can:
8. Help measure uncooked barley, water, and tomato puree
9. Add barley, broth, and water with adult supervision
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