Beef Barley Soup

By wberger

A Great winter soup

Ingredients

• Cooking spray
• 3/4 pound boneless chuck roast, trimmed and cut into 1/2 inch pieces
• 1 1/2 thinly sliced carrot
• 1 1/2 thinly sliced celery
• 2/3 cup of chopped onion
• 1 (8-ounce) package pre-sliced mushrooms
• 2 15oz cans of diced tomatoes
• 4 cups fat-free, less-sodium beef broth
• 1 bay leaf
• 2/3 cup uncooked pearl barley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Details

Servings 4
Preparation time 20mins
Cooking time 140mins

Preparation

Step 1

Preparation

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned. stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add Beef; fat-free, less-sodium beef broth, one can of beef consomme, and two cans of diced tomatoes and a bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.