Soups - Mushroom, Beef and Barley Soup

Soups - Mushroom, Beef and Barley Soup
Soups - Mushroom, Beef and Barley Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/2

    lb. sirloin steak, cut into 1 1/2 inch pieces

  • 2

    tablespoons olive oil

  • 1

    cup diced onion

  • 1

    cup diced carrots

  • 1

    (12 oz) package of mushrooms, coursely chopped

  • 1/2

    cup uncooked barley

  • 1

    (10 1/2 oz) can fat-free lower-sodium beef broth

  • 5

    cups of water

  • 1

    teaspoon coarse salt (Kosher salt)

  • 1/4

    teaspoon freshly ground black pepper

  • 2

    cups chopped Swiss Chard (Optional) (I omitted this)

Directions

1. Heat oil in a large pot over medium heat. Add beef and saute until brown. Add onion and carrots; saute about 7 minutes. Add mushrooms, cook about 8 minutes. 2. Add barley, broth, water, salt, and pepper; stir to combine. Bring to a boil; reduce hyeat and summer 40 minutes or until barley is tender. Stir in Swiss Chard (if used) and cook 5 minutes. Makes about 6 cups. 296 calories per serving, 12 grams of fat; 31 mg cholesterol, 21 grams protein, 28 grams carbs, 7 grams fiber and 933 mg of sodium.

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