• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

336 Cals 32 Protein 27 Carbs 11 Fats
PREP TIME:
10 mins
COOK TIME:
2 hrs
TOTAL TIME:
2 hrs 10 mins
YIELD:5 SERVINGS
COURSE:Soup
CUISINE:American
A comforting hearty bowl of soup made with carrots, celery, onions, lean beef and pearl barley.
INGREDIENTS
1 tsp oil
1-1/2 lbs lean beef round stew meat
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
2 cloves garlic, chopped
6 cups water
1 – 2 tsp kosher salt, to taste
2 bay leaves
2/3 cup dry barley
fresh ground black pepper
INSTRUCTIONS
Heat a large heavy pot or dutch oven on medium heat.
Add oil and beef, season with a little salt and brown meat a few minutes.
When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.
Add water, salt and bay leaves and bring to a boil.
When boiling, reduce heat to low and cover.
Simmer covered over low heat until the meat is soft, about 1 1/2 – 2 hours.
Add the barley, adjust the salt if needed and add fresh ground pepper.
Simmer an additional 30-35, remove bay leaves and serve.
Pressure cooker instructions:
Follow all the steps with the meat and carrots as instructed above, when you add the water, cover and lock the lid.
Cook in the pressure cooker for about 30 minutes on medium low heat.
Remove from heat and when the pressure cooker is cool enough to unlock the lid, remove and add barley. Cook an additional 30 minutes uncovered.
NOTES
Makes 7 1/2 cups.
Serving: 11/2 cups, Calories: 336kcal, Carbohydrates: 27g, Protein: 32g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 60mg, Sodium: 453mg, Fiber: 6g, Sugar: 1.5gBlue Smart Points:8Green Smart Points:8Purple Smart Points:5Points +:8