Beef-Barley Soup

Name: Beef-Barley Soup Recipe
Yield: 5
Ingredients: 1 lb lean stew meat (beef); 2 cups chopped carrots; 2 cups chopped celery; 2 cups onions; 2 cups sliced mushrooms; 1 cup dry barley (=3 cups cooked); 6 cups low-fat beef broth; 1 tsp salt or season salt; 1 tsp pepper; 1 bay leaf; 1 tsp finely chopped garlic

Number of Servings: 5

Ingredients

1 lb lean stew meat (beef)2 cups chopped carrots2 cups chopped celery2 cups onions2 cups sliced mushrooms1 cup dry barley (=3 cups cooked)6 cups low-fat beef broth1 tsp salt or season salt1 tsp pepper1 bay leaf1 tsp finely chopped garlic

Directions

Brown stew meat in dutch oven. Remove the browned meat from the pan. Saute the carrots, celery, onion, and mushrooms in the pan for 6 minutes. Add beef broth, pepper, salt, garlic and bay leaf. Bring the soup to a boil, reduce heat, cover and simmer for 90 minutes. Add uncooked barley and simmer another 30 minutes. Discard bay leaf.

Number of Servings: 5

Recipe submitted by SparkPeople user RB1194.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 326.7
Total Fat: 5.6 g
Cholesterol: 57.7 mg
Sodium: 1,279.5 mg
Total Carbs: 41.3 g
Dietary Fiber: 7.4 g
Protein: 28.9 g

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