Beef and Barley Soup |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 tablespoons olive oil | 1 onion, finely chopped | 2 stalks celery, finely chopped |
| 1 carrot, finely chopped | 1 leek, white and pale green part only, finely chopped | 2 cloves garlic, minced |
| 1-1/2 pounds lean beef, cut into 1/4-inch cubes | 7 cups beef stock | 1 cup pearl barley |
| salt and freshly ground black pepper to taste | ||
| 1 | In a pot, heat the olive oil over medium heat. Add the onion, celery, carrot, and leek and saute until tender. Add the garlic and saute until fragrant. With a slotted spoon, remove the onion mixture to a bowl and set aside. |
| 2 | Add the meat to the pot and saute until lightly browned. Stir in the reserved onion mixture, beef stock, barley, salt, and pepper and bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 1 hour. |