Barley and Beef Soup

Name: Barley and Beef Soup
Yield: 6 servings
Cuisine: American
Ingredients: 1 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 black pepper; 2 bay leaves

davilaathome @cook_3241159

Pomona, California

Barley and Beef Soup

davilaathome @cook_3241159

Saved

Ingredients

6 servings

1Cooking spray
2 cupchopped onion (about 1 large)
1 lbchuck steak, trimmed and cut into 1/2-inch cubes
1 1/2 cupchopped peeled carrot (about 4)
1 cupchopped celery (about 4 stalks)
5garlic cloves, minced
1 cupuncooked pearl barley
5 cupfat free, less sodium beef broth
2 cupwater
1/2 cupno salt added tomato puree
1/2 tspkosher salt
1/4 tspblack pepper
2bay leaves

Saved

Steps

1

Heat a large Dutch oven over medium heat.
2

Coat pan with cooking spray.
3

Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally.
4

And chopped celery to pan; cook 5 minutes, stirring occasionally.
5

Stir in garlic; cook 30 seconds.
6

Stir in barley and remaining ingredients, and bring to a boil.
7

Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender.
8

Discard bay leaves.