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Barley and Beef Soup

Oxmoor House
Yield 10 servings (serving size: 1 cup)
Make this soup the night before to allow time for its flavors to develop. Pour hot servings into a thermos to take for lunch, or reheat individual portions in the microwave as needed.

Ingredients

  • Cooking spray
  • 2 cups chopped onion (about 1 large)
  • 1 1/2 cups chopped carrot (about 4 medium)
  • 1 cup chopped celery (about 4 stalks)
  • 1 (17-ounce) refrigerated beef roast au jus
  • 5 garlic cloves, minced
  • 1 cup uncooked pearl barley
  • 5 cups fat-free, lower-sodium beef broth
  • 2 cups water
  • 1/2 cup tomato puree
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 bay leaves

Nutrition Information

  • calories 174
  • caloriesfromfat 0.0 %
  • fat 3.5 g
  • satfat 1.5 g
  • monofat 0.0 g
  • polyfat 0.2 g
  • protein 13.5 g
  • carbohydrate 23.4 g
  • fiber 4.6 g
  • cholesterol 26 mg
  • iron 1.5 mg
  • sodium 545 mg
  • calcium 29 mg

How to Make It

  1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery to pan; cook 5 minutes, stirring occasionally.

  2. While vegetables cook, heat roast beef according to package directions; drain, discarding drippings. Chop beef into 1-inch pieces.

  3. Stir garlic into vegetables; cook 30 seconds. Stir in beef, barley, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until barley and vegetables are tender, stirring occasionally. Remove and discard bay leaves.

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  5. Young Chefs can:

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  7. Older Chefs can:

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.