MUSHROOM, BARLEY AND BEEF SOUP

Mushroom, Barley and Beef Soup image

Provided by jeankenn

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 tablespoon canola oil
8 -12 ounces extra lean ground beef
1 onion, chopped
2 garlic cloves, chopped
1 lb mushroom, chopped
1 -2 carrot, chopped
1 stalk celery, chopped
1 teaspoon dried thyme or 1 tablespoon fresh thyme
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
4 cups beef stock, low sodium
3 cups water
1/3 cup barley
1 bay leaf, crushed
19 ounces black beans, rinsed and drained
salt & pepper

Steps:

In a large deep pot heat oil over medium high heat and cook beef until no longer pink.
Reduce heat to medium, and add onion abnd garlic; stir and cook for 5 minutes.
Add mushrooms, carrots, celery and thyme and cook for about 15 minutes or until mushroom liquid has evaporated.
Add tomato paste, vinegar, salt and pepper, stir to coat vegetables.
Add stock, water, bay leaf and barley, bring to a boil.
Reduce heat and simmer gently , about 45 minutes, until barly is tender.
Add beans and heat through.
Remove bay leaf.

Nutrition Facts : Calories 240.8, Fat 5.5, SaturatedFat 1.4, Cholesterol 23.1, Sodium 609.8, Carbohydrate 29.9, Fiber 9.2, Sugar 3.4, Protein 19.8