Beef and Barley Soup
Ingredients
- 1 1/2 pound beef roast
- 6 cup water
- 2 cup chopped celery
- 2 cup whole mushrooms, brown, Italian, or Crimini
- 4 medium carrot
- 1 medium onion
- 1 teaspoon rosemary, dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 1 clove garlic
- 6 ounce tomato paste, canned
- 1/2 cup barley, pearled, dry
Instructions
- Trim fat from 1.5 pounds boneless beef chuck. Cut meat into 1/2 inch cubes.
- In a dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic. Bring to boiling; reduce heat.
- Cover and simmer 1-1 1/4 hours or till meat is tender. If necessary skim fat. Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or till barley is done.
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Nutrition
Calories: 243kcal | Carbohydrates: 20g | Protein: 19g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 428mg | Fiber: 5g | Sugar: 6g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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