Easy Beef Barley Soup

By convred

“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.”

Ingredients

• 1/2 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 (14-1/2 ounces each) reduced-sodium beef broth
• 2 medium carrots, sliced
• 1 large potato, peeled and cubed
• 1/2 teaspoon pepper
• 1/8 teaspoon salt
• 1/3 cup medium pearl barley
• 1 can (5 ounces) evaporated milk
• 2 tablespoons tomato paste

Details

Servings 4

Preparation

Step 1

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.