Beef Barley Soup
- 1 of 3 Heat oil in a large pot over medium-high heat. Season beef with 1/4 tsp of the salt and the black pepper and add to pot; saute 5 minutes, turning once. Add onion and garlic; cook 3 minutes, stirring occasionally.
- 2 of 3 Add stock, 3 cups water, carrots and celery. Cover and simmer 60 minutes, stirring occasionally. Add tomatoes, mushrooms, barley, remaining 3/4 tsp of the salt and the thyme. Simmer 30 minutes, covered, stirring occasionally.
- 3 of 3 Stir in peas and simmer 2 minutes. Garnish with parsley, if desired.
Servings Per Recipe: 6
Per Serving: 40 mg chol., 7 g Fat, total, 304 kcal cal., 0 null Mark as Free Exchange, 724 mg sodium, 27 g pro., 8 g fiber, 33 g carb., 2 g sat. fat