Mushroom Barley Beef Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Canola Oil, 1 tbspGround beef, extra lean, 8 oz Onions, raw, 1 cup, choppedMushrooms, fresh, 2 cup, pieces or slices Carrots, raw, 1 cup, chopped Celery, raw, 1 cup, diced Tomato Paste, 0.25 cupBalsamic Vinegar, 1 tbspBeef broth, bouillon, consomme, 4 cup Barley, pearled, cooked, .5 cup Beans, black, 2 cup
Brown beef in oil in deep pot until no longer pink.
Reduce heat and add onion, carrot & celery. Stir and cook 5 minutes. Add mushrooms and cook another 10 - 15 minutes until all the liquid has evaporated from mushrooms.
Add tomato paste, vinegar, S&P to taste. Stir to coat vegetables. Add stock, 3 cups water, and a bay leaf. Bring to a boil.
Reduce heat, cover & simmer for about 30-40 minutes or until barley is tender. Add beans, remove bay leaf & serve.
Number of Servings: 4
Recipe submitted by SparkPeople user RINTINE.
Reduce heat and add onion, carrot & celery. Stir and cook 5 minutes. Add mushrooms and cook another 10 - 15 minutes until all the liquid has evaporated from mushrooms.
Add tomato paste, vinegar, S&P to taste. Stir to coat vegetables. Add stock, 3 cups water, and a bay leaf. Bring to a boil.
Reduce heat, cover & simmer for about 30-40 minutes or until barley is tender. Add beans, remove bay leaf & serve.
Number of Servings: 4
Recipe submitted by SparkPeople user RINTINE.
Nutritional Info Amount Per Serving
- Calories: 374.3
- Total Fat: 14.6 g
- Cholesterol: 39.1 mg
- Sodium: 1,002.7 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 11.5 g
- Protein: 24.2 g
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