This is a really great recipe for a really cold and windy night!!
Beef Barley Soup
This hearty barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. —Elizabeth Kendall, Carolina Beach, North Carolina
9 ServingsPrep: 20 min. Cook: 1 hour 50 min.
1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
1 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas
In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through.
Yield: 9 servings (2-1/4 quarts).
1 serving (1 cup) equals 128 calories, 3 g fat (1 g saturated fat), 28 mg cholesterol, 466 mg sodium, 10 g carbohydrate, 3 g fiber, 14 g protein.
PEG’S NOTE: I didn’t think it had enough barley, so I added more (another 1/2 cup, making a total of 1 cup).
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Age : 70
Location : Boynton Beach, florida
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Registration date : 2008-12-13
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