Barley and Beef Soup

Barley and Beef Soup
Photo by Randy Mayor

Ingredients

  • 5 garlic cloves, minced
  • ½ cup no-salt-added tomato puree
  • Cooking spray
  • 1 cup chopped celery (about 4 stalks)
  • 2 cups chopped onion (about 1 large)
  • ½ teaspoon kosher salt
  • 2 bay leaves
  • + 6 more ingredients
    • 1 ½ cups chopped peeled carrot (about 4)
    • 1 pound chuck steak, trimmed and cut into 1/2-inch cubes
    • ¼ teaspoon freshly ground black pepper
    • 2 cups water
    • 5 cups fat-free, less-sodium beef broth
    • 1 cup uncooked pearl barley

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; co...

View full recipe at My Recipes

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