Barley and Beef Soup

By phalon

Ingredients

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

Details

Servings 6

Preparation

Step 1

Heat 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. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients and bring to a boil. Cover, reduce heat, simmer 40 minutes or until the parley is done and vegetables are tender. Discard bay leaves.