Beef and Barley Soup

Beef and Barley Soup
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ teaspoons salt
  • 1 teaspoon dried thyme
  • 2 cups chopped carrot
  • 2 cups chopped carrot
  • 4 bay leaves
  • 6 cups water
  • 2 cups chopped leek (about 4 medium)
  • + 19 more ingredients
    • Cooking spray
    • 1 ½ teaspoons salt
    • 2 (14-ounce) cans less-sodium beef broth
    • ½ teaspoon freshly ground black pepper
    • 2 teaspoons canola oil
    • 1 cup uncooked pearl barley
    • 4 bay leaves
    • 4 garlic cloves, minced
    • 2 cups chopped leek (about 4 medium)
    • ½ teaspoon freshly ground black pepper
    • 2 pounds beef stew meat, trimmed and cut into 1-inch pieces
    • 2 teaspoons canola oil
    • 4 garlic cloves, minced
    • 2 pounds beef stew meat, trimmed and cut into 1-inch pieces
    • 1 teaspoon dried thyme
    • 2 (14-ounce) cans less-sodium beef broth
    • Cooking spray
    • 1 cup uncooked pearl barley
    • 6 cups water

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef. Heat oil in pan over medium-high heat. Add leek, carrot, and garlic; sauté 4 minutes or until lightly browned...

View full recipe at My Recipes

Comments

Variations on Beef and Barley Soup

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