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Beef and Barley Soup

Prep time 9 mins
Cook time 1 hr, 52 mins
Yield 8 servings (serving size: 1 1/4 cups)
Warm up with this homey soup when the weather turns chilly. Though this soup takes a while, the cook time is mostly hands-free.

Ingredients

  • Cooking spray
  • 2 pounds lean beef stew meat
  • 2 teaspoons olive oil
  • 1 1/2 cups chopped leek (2 medium)
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 3/4 cup dry red wine
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 3/4 cups water
  • 3 (14-ounce) cans less-sodium beef broth
  • 1 cup uncooked pearl barley

Nutrition Information

  • calories 288
  • caloriesfromfat 29 %
  • fat 9.4 g
  • satfat 3.2 g
  • protein 25.9 g
  • carbohydrate 24.3 g
  • fiber 5 g
  • cholesterol 71 mg
  • iron 3.8 mg
  • sodium 640 mg
  • calcium 40 mg

How to Make It

  1. Heat a large Dutch oven over medium-high heat; coat with cooking spray. Add half of beef; cook 5 minutes or until browned, stirring occasionally. Remove beef from pan; set aside. Repeat procedure with remaining beef.

  2. Heat oil in pan over medium-high heat. Add leek, carrot, and celery; sauté 3 minutes or until tender. Return beef to pan. Add wine and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour.

  3. Add barley; cover and simmer 30 minutes or until beef and barley are tender.

Oxmoor House Healthy Eating Collection