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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 5 |
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I made this soup with left-over roast beef from Sunday dinner. You could just as easily make it with fresh beef. Ingredients:
2 teaspoons olive oil |
1 large onion, chopped |
1 cup diced carrot |
1/2 cup diced celery |
1 tablespoon flour (optional, i like thicker soups and usually add flour to thicken them as they cook) |
1 quart low-salt beef broth |
1 (14-ounce) can tomatoes, with their juice, coarsely chopped |
1 cup water |
1 teaspoon dried thyme |
2 tablespoon chopped fresh parsley |
1/2 cup frozen or fresh corn kernels |
1/2 cup pearl barley |
10 ounces left-over or fresh roast beef, cut into small cubes |
salt and pepper, to taste |
Directions:
1. In a large pot or Dutch oven, add the oil over medium-low heat. Add the onion, carrots and celery, saute until soft, about 3 minutes. Add the flour and cook for a few minutes. Stir in the beef broth, tomatoes, water, thyme, parsley, and corn. Bring to a simmer, then add the pearl barley and beef cubes, slowly simmer, covered, for 45 minutes to 1 hour, or until the barley is tender.
2. Per Serving: 339 Calories; 14g Fat (5g Sat, 7g Mono, 1g Poly), 25g Protein, 30g Carbohydrate; 6g Dietary Fiber; 51mg Cholesterol; 215mg Sodium.
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