Heartwarming Beef-Barley Soup |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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Enjoy this beef, mushroom, and barley soup now and then freeze individual servings to enjoy later. Ingredients:
1 1/2 lbs boneless beef chuck |
4 cups water |
2 cups low sodium beef broth |
2 cups sliced celery |
2 cups sliced fresh mushrooms |
1 cup sliced carrot |
1 cup chopped onion |
1 teaspoon salt |
1 teaspoon dried rosemary, crushed |
1/2 teaspoon pepper |
1 garlic clove, minced |
1 (6 ounce) can tomato paste |
1 cup quick-cooking barley (or regular barley, precooked) |
Directions:
1. Trim fat from meat, cut meat into 1/2-inch cubes.
2. In a Dutch oven combine meat, water, broth, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic and bring to boiling, reduce heat.
3. Cover and simmer 1 to 1-1/4 hours or until meat is tender, if necessary, skim fat.
4. Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley is done.
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