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.

By Marcia Whyte Smart
Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

Yield:
10 servings (serving size: 1 cup)
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • Young Chefs can:

  • Older Chefs can:

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.

Nutrition Facts

Per Serving:
174 calories; fat 3.5g; saturated fat 1.5g; poly fat 0.2g; protein 13.5g; carbohydrates 23.4g; fiber 4.6g; cholesterol 26mg; iron 1.5mg; sodium 545mg; calcium 29mg.
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