Barley And Beef Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 cups chopped onions (about 1 large)
• 1 lb chuck steak, trimmed and cut into 1/2-inch cubes
• 1 1/2 cups chopped peeled carrots (about 4)
• 1 cup chopped celery (about 4 stalks)
• 5 garlic cloves, minced
• 1 cup uncooked pearl barley
• 5 cups fat-free less-sodium beef broth
• 2 cups water
• 1/2 cup no-salt-added tomato puree
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 2 bay leaves

Recipe

• 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; cook 30 seconds. stir in barley and remaining ingredients, and bring to a boil. cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. discard bay leaves.