Beef and Barley Soup
- 1 of 3 Heat oil in a large pot over high heat. Add beef and brown 1 minute. Turn and brown another minute. Remove to a bowl with a slotted spoon.
- 2 of 3 Reduce heat under pot to medium. Add carrots, celery, parsnips and onion. Cook, stirring, 5 minutes. Add broth, 2 cups water and the dried thyme. Increase heat to high and bring to a boil.
- 3 of 3 Add barley and reduce heat to medium. Cook 12 minutes or as per package instructions. Stir in beef and any accumulated juices, salt and pepper. Cook 2 minutes and serve.
Servings Per Recipe: 6
Per Serving: 28 mg chol., 2 g sat. fat, 39 g carb., 8 g Fat, total, 7 g fiber, 310 kcal cal., 21 g pro., 735 mg sodium