Barley and Beef Soup
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.
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- Calories: 174
- Calories from fat: 0.0%
- Fat: 3.5g
- Saturated fat: 1.5g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.2g
- Protein: 13.5g
- Carbohydrate: 23.4g
- Fiber: 4.6g
- Cholesterol: 26mg
- Iron: 1.5mg
- Sodium: 545mg
- Calcium: 29mg
- 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
- 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.
- Young Chefs can:
- Identify and locate vegetables
- Measure chopped carrot and celery
- Older Chefs can:
- Help measure uncooked barley, water, and tomato puree
- Add barley, broth, and water with adult supervision
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.
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