BEEF AND BARLEY SOUP
I serve as main dish. Freezes well. Funny note, I read that in Russian army if barley was cooked improperly it was called "shrapnel".
Provided by WiGal
Categories Grains
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat large soup pot coated with cooking spray over medium high heat.
- Add half of beef, browning on all sides, remove, repeat with remaining beef, remove.
- Add oil to pan, heat over medium high, add onion, sauté until lightly browned.
- Return beef to pot.
- Add carrots, garlic, water, salt, thyme, black pepper, bay leaves, and beef stock.
- Bring to boil, reduce heat, cover, and simmer 1 hour.
- Add barley; cook 30 minutes, or until barley is tender.
- Discard bay leaves.
- Check for additional salt and pepper.
- Garnish with parsley and serve.
Nutrition Facts : Calories 387.3, Fat 15.6, SaturatedFat 5.5, Cholesterol 82.8, Sodium 958.7, Carbohydrate 32.8, Fiber 6.8, Sugar 3.9, Protein 28.8
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