Recipe

Beef Barley Soup Recipe

	Sosousme / All my dishes 1 month, 2 weeks ago I made this soup with left-over roast beef from Sunday dinner. You could just as easily make it with fresh beef. Prep:15m Cook:60m Servings:5	Sosousme
	hearty warming barley beef

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Ingredients

2 teaspoons olive oil

1 large onion, chopped

1 cup diced carrot

1/2 cup diced celery

1 tablespoon flour (optional, I like thicker soups and usually add flour to thicken them as they cook)

1 quart low-salt beef broth

1 (14-ounce) can tomatoes, with their juice, coarsely chopped

1 cup water

1 teaspoon dried thyme

2 tablespoon chopped fresh parsley

1/2 cup frozen or fresh corn kernels

1/2 cup pearl barley

10 ounces left-over or fresh roast beef, cut into small cubes

Salt and pepper, to taste

Directions

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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