(1 lb.) chuck steak, trimmed and cut into 1/2 in. cubes
(1 1/2 cups) carrot, peeled and chopped
(1 cup) celery, chopped
(5 cloves) garlic, minced
(1 cup) uncooked pearl barley
(5 cups) fat-free, less-sodium beef broth
(2 cups) water
(1/2 cups) no-salt-added tomato puree
(1/2 tsp.) kosher salt
(1/4 tsp.) freshly ground black pepper
(2) bay leaves
Servings
6
Lunch
Beef Barley Soup
A healthier version of a classic beef and barley soup, loaded with different flavors and textures.
Preparation Time
About 10 minutes
Cook Time
About 1 hour
Instructions
1Spray a large Dutch oven with cooking spray and place over medium heat. Add onion and beef, cook 10 minutes, stirring every few minutes. Stir in carrot and celery, cook another
5 minutes.
2Add in garlic and cook another 30 seconds. Add barley, beef broth, water, tomato puree, salt, pepper and bay leaves.
3Stir, bring to a boil, then cover, reduce heat and simmer 40 minutes. Remove bay leaves and serve.
Nutritional Information
Serving Size: 1 3/4 cups
Amount Per Serving:
Calories 275
Total Fat 5 g
Total Carbohydrate 36 g
Protein 21.8 g
Cholesterol 43 mg
Sodium 649 mg
Fiber 8 g
Additional Information
Recipe Category: Lunch
Recipe Subcategory: Soups and Stews
Recipe Ethnicity: N/A
Dietetic Info:
Glycemic Index:
Gluten Free: No
Vegetarian/Allergen Info: Contains Red Meat
NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.