Beef and Barley Soup

By á-4131

6 servings, 1 3/4 cups each
6 points plus

Ingredients

• Cooking Spray
• 2 cups chopped onion
• 1 pound chuck steak, trimmed and cut into 1/2 inch cubes
• 1 1/2 cups chopped peeled carrots
• 5 garlic cloves, minced
• 1 cup uncooked pearl barley
• 5 cups fat free beef broth
• 2 cups water
• 1/2 cup no-salt-added tomato puree
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 bay leaves

Preparation

Step 1

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.

Add chopped carrot, cook 5 minutes, stirring occasionally. Stir in garlic, cook 30 seconds. Stir in barley and remaining ingredients, bring to a boil. Cover, reduce heat and simmer 40 minutes or until barley is done andvegtables are tender. Adjust seasonings, discard bay leaves.