Beef Barley Soup

By mamapig

Soup improves with time.... make it the night before

Ingredients

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

Details

Servings 6

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