Beef and Barley Soup

Beef and Barley Soup Recipe
Becky Luigart-Stayner
Lamb may be used in place of beef stew meat, if desired. Use one pound of boneless lamb leg, cut into one-inch pieces.

Yield:

8 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 308
Caloriesfromfat 30 %
Fat 10.1 g
Satfat 3.3 g
Monofat 4.4 g
Polyfat 0.9 g
Protein 26.9 g
Carbohydrate 26.7 g
Fiber 5.4 g
Cholesterol 71 mg
Iron 4.1 mg
Sodium 548 mg
Calcium 48 mg

Ingredients

Cooking spray
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
2 teaspoons canola oil
2 cups chopped leek (about 4 medium)
2 cups chopped carrot
4 garlic cloves, minced
6 cups water
1 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
4 bay leaves
2 (14-ounce) cans less-sodium beef broth
1 cup uncooked pearl barley

Preparation

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef.

Heat oil in pan over medium-high heat. Add leek, carrot, and garlic; sauté 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.

January 2005
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