Barley and Beef Soup Recipe

Published: December 19, 2011

Ingredients

	Cooking spray
2	cups chopped onion (about 1 large)
1	pound chuck steak, trimmed and cut into ½ –inch
	cubes
1½	cups chopped peeled carrot (about 4)
1	cup chopped celery (about 4 stalks)
5	garlic cloves, minced
1	cup uncooked pearl barley
5	cups fat-free, less sodium beef broth
2	cups water
½	cup no-salt-added tomato puree
½	teaspoon kosher salt
¼	teaspoon freshly ground black pepper
2	bay leaves

Directions

Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer for 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.