Monday, January 13, 2014

Classic Beef and Barley Soup

Since my husband gave me his cold, soup seemed in order for dinner tonight. I think this might be the best beef and barley soup I've ever had. So yummy and super easy to make. Not a lot of extra seasonings so you can taste the flavors of all the ingredients. And you're in luck because I'm including the recipe down below!

Beef and Barley Soup
Makes 4 Servings

1 lb boneless round steak, cut into 1-inch cubes
1/2 cup pearl barley
5 cups water
2 beef bullion cubes
3 carrots, chopped
1 onion, chopped
2 celery stalks, chopped
1 tsp salt
1/8 tsp black ground pepper

In a large saucepan, combine the meat, barley, water, and bullion; bring to a boil. Skim off any foam, then add the carrots, onion, celery, salt, and pepper; bring back to a boil. Reduce heat and simmer, covered, for approx. 45 minutes.

Optional: stir in 1 cup sliced mushrooms at the end, then cook, covered, an additional 10 minutes.

Approximately 260 calories per serving

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