Easy Beef Barley Soup

“This soup is really easy and takes very little time to put together. You can serve it for a leftover lunch or for supper with homemade bread, which I do on occasion.”

Easy Beef Barley Soup

Photo by convred


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    pound lean ground beef (90% lean)

  • 2

    large fresh mushrooms, sliced

  • 1

    celery rib, chopped

  • 1

    small onion, chopped

  • 2

    teaspoons all-purpose flour

  • 3

    cans (14-½ ounces each) reduced-sodium beef broth

  • 2

    medium carrots, sliced

  • 1

    large potato, peeled and cubed

  • ½

    teaspoon pepper

  • teaspoon salt

  • cup medium pearl barley

  • 1

    can (5 ounces) evaporated milk

  • 2

    tablespoons tomato paste

Directions

In a Dutch oven over medium heat, cook and stir the beef, mushrooms, celery and onion until meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in the carrots, potato, pepper and salt. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 45-50 minutes or until barley is tender. Whisk in milk and tomato paste; heat through. Yield: 4 servings. Nutrition Facts: 1-3/4 cups equals 317 calories, 7 g fat (3 g saturated fat), 45 mg cholesterol, 753 mg sodium, 42 g carbohydrate, 6 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable.


Nutrition

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