Beef and Barley Soup

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

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Nutritional Information

Amount per serving
  • Calories: 308
  • Calories from fat: 30%
  • Fat: 10.1g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 26.9g
  • Carbohydrate: 26.7g
  • Fiber: 5.4g
  • Cholesterol: 71mg
  • Iron: 4.1mg
  • Sodium: 548mg
  • Calcium: 48mg

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

  1. 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.
  2. 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.
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