Name: Barley and Beef Soup
Yield: 10 servings (serving size: 1 cup)
Ingredients: Cooking spray; 2 cups chopped onion (about 1 large); 1 ½ 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; ½ cup tomato puree; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 2 bay leaves

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.

While vegetables cook, heat roast beef according to package directions; drain, discarding drippings. Chop beef into 1-inch pieces.

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.

Chef's Notes

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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Barley and Beef Soup

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Barley and Beef Soup

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Barley and Beef Soup

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Recipe Summary

Ingredients

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Chef's Notes

Nutrition Facts

Reviews

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