Rating: 4 stars
34 Ratings
  • 5 star values: 10
  • 4 star values: 20
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

A generous portion of this hearty beef-barley soup is satisfying as a one-dish meal. If chuck roast is on sale, purchase a large one and freeze the rest for later. If not, ask your butcher to cut off only the amount you need.

Recipe by Cooking Light November 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Tiffany Vickers

Recipe Summary test

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.

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Nutrition Facts

341 calories; fat 11.4g; saturated fat 4.3g; mono fat 4.6g; poly fat 0.8g; protein 24.1g; carbohydrates 36.2g; fiber 8.2g; cholesterol 53mg; iron 2.8mg; sodium 837mg; calcium 61mg.
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