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Beef & Barley Soup Print Email


Enjoy this beef, mushroom, and barley soup now and then freeze individual servings to enjoy later.

1-1/2 pounds boneless beef chuck
6 cups water
2 cups sliced celery
2 cups sliced fresh mushrooms
1 cup sliced carrots
1 cup chopped onion
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 clove garlic, minced
1 6-ounce can tomato paste
1 cup quick-cooking barley

Trim fat from meat; cut meat into 1/2-inch cubes. In a Dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic. Bring to boiling; reduce heat. Cover and simmer 1 to 1-1/4 hours or until meat is tender. If necessary, skim fat.

Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 mintues or until barley is done. Makes 8 servings.

Make ahead tip: Cool soup; freeze in 1-cup portions for fast, hot lunches. To reheat, micro-cook on 70% power (medium-high) for 5 minutes or until hot. Or, cook, covered, over medium-low heat about 15 minutes, stirring occasionally. - Better Homes and Gardens

Nutritional facts per serving
calories: 232 , total fat: 6g , cholesterol: 51mg , sodium: 657mg, carbohydrate: 25g , protein: 20g
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