Sunday, November 15, 2015

Beef Barley Soup


1-1/4 lb of beef chuck, cut into 1″ pieces
1 tablespoon vegetable oil
3 beef bouillon cubes
1/2 teaspoon fresh ground pepper
3-1/2 cups of unsalted beef stock
1 sliced large onion
2 large peeled and sliced carrots
2 stalks of celery, sliced
14-1/2 oz of diced tomatoes
8 oz fresh mushrooms, sliced
3/4 cup barley
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
1 cup frozen peas, thawed.
3 garlic cloves, chopped
3 cups water
Fresh parsley for garnish
  • Heat oil in a pot. Season beef with pepper. Saute until lightly browned on both sides.
  • Add onion and garlic. Cook for an additional 3 minutes.
  • Add stock, water, bouillon cubes, carrots and celery. Cover with lid and simmer for 60 minutes.
  • Add tomatoes, mushrooms, barley and thyme. simmer for an additional 30 minutes.
  • Before serving add the peas and allow to simmer until heated. About 3-5 minutes.
  • Place in bowls and garnish with fresh parsley.
Makes 6 servings.
Per serving 304 calories, 7 fat grams (2 sat), 27 g protein, 33 g carb, 8 g fiber, 40 mg chol
* I got this recipe from the 2013 issue of Family Circle magazine.  I added 3 bouillon cubes and omitted any added salt to the recipe. I figure the bouillon has plenty of salt in it. I also use homemade beef stock. The original recipe called for 26 oz can of unsalted beef stock (Swanson)

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