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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House AUGUST 2011

  • Yield: 10 servings (serving size: 1 cup)

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

Preparation

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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Note:

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.

Nutritional Information

Amount per serving
  • 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
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Barley and Beef Soup recipe

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