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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I was inspired by other beef barley soups, but didn't like the idea of the frozen vegetables taking away from the hearty flavors. This soup is extremely filling and WW friendly-only 3 pts!! (Calculated on WW site) Ingredients:
1 lb lean ground beef |
1 small onion, sliced |
4 garlic cloves, minced |
8 ounces sliced mushrooms |
1 teaspoon thyme |
1/2 teaspoon black pepper |
28 ounces diced tomatoes |
28 ounces beef broth |
12 ounces tomato sauce |
2/3 cup barley, uncooked |
Directions:
1. Soak 2/3 cups barley overnight. Drain water, run fresh to rinse off, drain, and let sit until ready to use.
2. In a large soup pot, combine ground beef, mushrooms, onions, and garlic. Cook until beef is ALMOST done.
3. Add pre-soaked barley, thyme, black pepper, and stir till combined.
4. Add tomatoes, beef broth, tomato sauce and bring to a boil.
5. Bring to a strong boil for about 30 mins, covered.
6. Reduce heat to simmer, continue to cook for 30 mins, stirring occasionally.
7. Serve and enjoy!
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