Beef Barley Soup
$0.00 Cooking Fee
Serving Size: 2 cups
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Heat a Dutch oven over a medium-high heat. Coat pan with the 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 evaporated.
- Add the beef back, and the beef broth, and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat and simmer 1.5 hours or until the beef is tender, stirring occasinally.
- Stir in pearled barley; cover and simmer another 30 minutes or until the barley is tender.
- Add salt and pepper, discard the bay leaf and enjoy the soup.
Cook Times
Ingredients
Ingredients
- 10 ounce chuck roast trimmed and cut into 1/2 inch pieces
- avocado oil cooking spray
- 16 ounce carrot thinly sliced
- 3.75 cup celery thinly sliced
- 2 onion chopped
- 20 ounce mushroom
- 10 cup fat-free, low-sodium beef broth
- 2 bay leaf
- 1 2/3 cup pearl barley
- 1 1/4 teaspoon Kosher salt
- 1 1/4 teaspoon freshly ground black pepper
Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top StoveNutrition
Calories: 229kcal | Carbohydrates: 35g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 822mg | Potassium: 1127mg | Fiber: 8g | Sugar: 5g | Vitamin A: 7762IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 2mg
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