Mushroom, Barley and Beef Soup |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Found this recipe in Living the G.I. Diet This is a good comfort food and I enjoy it as a meal. Freezes well, too. I've served it to friends who've enjoyed it's rich flavour. Ground chicken or turkey and chicken stock can replace beef and beef stock Ingredients:
1 tablespoon canola oil |
8 -12 ounces extra lean ground beef |
1 onion, chopped |
2 garlic cloves, chopped |
1 lb mushroom, chopped |
1 -2 carrot, chopped |
1 stalk celery, chopped |
1 teaspoon dried thyme or 1 tablespoon fresh thyme |
2 tablespoons tomato paste |
1 tablespoon balsamic vinegar |
4 cups beef stock, low sodium |
3 cups water |
1/3 cup barley |
1 bay leaf, crushed |
19 ounces black beans, rinsed and drained |
salt & pepper |
Directions:
1. In a large deep pot heat oil over medium high heat and cook beef until no longer pink.
2. Reduce heat to medium, and add onion abnd garlic; stir and cook for 5 minutes.
3. Add mushrooms, carrots, celery and thyme and cook for about 15 minutes or until mushroom liquid has evaporated.
4. Add tomato paste, vinegar, salt and pepper, stir to coat vegetables.
5. Add stock, water, bay leaf and barley, bring to a boil.
6. Reduce heat and simmer gently , about 45 minutes, until barly is tender.
7. Add beans and heat through.
8. Remove bay leaf.
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