Beef Barley Soup Recipe

Beef Barley Soup

From sosousme 15 years ago

I made this soup with left-over roast beef from Sunday dinner. You could just as easily make it with fresh beef.

2 teaspoons olive oil shopping list
1 large onion, chopped shopping list
1 cup diced carrot shopping list
1/2 cup diced celery shopping list
1 tablespoon flour (optional, I like thicker soups and usually add flour to thicken them as they cook) shopping list
1 quart low-salt beef broth shopping list
1 (14-ounce) can tomatoes, with their juice, coarsely chopped shopping list
1 cup water shopping list
1 teaspoon dried thyme shopping list
2 tablespoon chopped fresh parsley shopping list
1/2 cup frozen or fresh corn kernels shopping list
1/2 cup pearl barley shopping list
10 ounces left-over or fresh roast beef, cut into small cubes shopping list
salt and pepper, to taste shopping list

In a large pot or Dutch oven, add the oil over medium-low heat. Add the onion, carrots and celery, saute until soft, about 3 minutes. Add the flour and cook for a few minutes. Stir in the beef broth, tomatoes, water, thyme, parsley, and corn. Bring to a simmer, then add the pearl barley and beef cubes, slowly simmer, covered, for 45 minutes to 1 hour, or until the barley is tender.
Per Serving: 339 Calories; 14g Fat (5g Sat, 7g Mono, 1g Poly), 25g Protein, 30g Carbohydrate; 6g Dietary Fiber; 51mg Cholesterol; 215mg Sodium.

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" It was excellent "
cuzpat ate it and said...
Yum!
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sosousme Santa Rosa, CA

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