BARLEY AND BEEF SOUP
Taken from Cooking Light, this soup is delicious made the night before to allow time for its flavors to develop. Serve the soup with crusty bread, crackers, or Spicy Whole-Wheat Pita Chips.
Provided by CaliforniaJan
Categories Steak
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 180.4, Fat 1.1, SaturatedFat 0.3, Sodium 938.7, Carbohydrate 37.3, Fiber 7.8, Sugar 5.4, Protein 7.1
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