Tuesday, January 4, 2011

Beef Barley Soup

What's better on a cold day than a hearty soup?

beef-barley soup
This soup couldn't be more simple to make.  Prep time is quick and then you just let it simmer for 2 hours.  You'll need to plan ahead to start preparation so it is ready when you want to eat it.  The whole grain goodness of barley is a plus in this soup.  It adds protein, vitamins, minerals and fiber.  
Make a pot soon.

Recipe          8 servings   274 cal/serving
2 lbs lean boneless beef chuck, cut into 3/4 inch peices
6 cups water
1 28oz can tomatoes, drained, liquid reserved
2 ribs celery, sliced
4 medium carrots, medium dice
1 large onion, medium dice
2 teaspoons salt
1 teaspoon dried thyme, or to taste
2 teaspoons freshly ground pepper
1/2 cup medium-grain barley
2 cups frozen cut green beans (9oz)  or mixed vegetables

Place beef, water and tomato liquid in Dutch oven or large pot.  Cover and bring to a boil over high heat.  Skim foam from top.  Add celery, onion, carrots, salt, thyme, pepper and barley; return to boil.  Cover and reduce heat to low.  Simmer 2 hours or until meat is tender.  Add green bean (mixed vegetables) and tomatoes; simmer uncovered 30 minutes longer.  Serve.

Feel free to use vegetable that you like, perhaps some mushrooms.  Add some fresh herbs of your choice.   

1 comment:

  1. this looks wonderful! i'm going to make it today! i love soup in the winter.


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