Beef and Barley Soup

Servings: 6 | Prep Time: 1 hr 15 minutes

Ingredients:

  • 1 TBSP olive oil
  • 6 portions top sirloin (about 1 1/2 lbs), cut into 1 inch cubes
  • 4 cups low-fat, reduced sodium beef broth
  • 1 cup water
  • 1 onion, chopped
  • 1 stalk celery, sliced
  • 1 carrot, sliced
  • 1 tsp dried oregano
  • 1/4 tsp ground black pepper
  • 2 cloves garlic, minced
  • 1/2 cup pearl barley
  • 1 bay leaf
  • 10 oz frozen green beans
  • 1 can (14 1/2 oz) diced tomatoes
  • 10 oz frozen green peas

Directions:

  1. In a large pot, over medium-high heat, warm the olive oil. Add beef cubes and cook for about 8 minutes; stirring occasionally until browned on all sides. 
  2. Stir in beef broth, water, onion, celery, carrot, oregano, black pepper, garlic, barley and bay leaf. Bring to a boil. Then reduce heat to low, cover and simmer for 45 minutes.
  3. Stir in green beans, tomatoes and peas. Simmer, covered, until meat and vegetables are tender, about 15 more minutes. Remove bay leaf.
  4. 1 portion is 2 cups cooked.

Notes:

Recipe Origin: BFL

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