Total Preparation Time: 15 to 30 minutes
Ingredients: Beef
Actual Cooking Time: More than 2 hours
Number of Servings: 8
Origin: American
Special Features: Make Ahead
Meal Type: Lunch
Entree
Appetizers
Soups & Stews
Ingredients
2 tsp Olive Oil
1 Onion, large
3 Ribs celery, finely chopped
1/4 cup Parsley, finely chopped (optional)
1 lb Lean beef, no fat, 1 piece
1 14oz Can diced tomatoes
1.5 cups White button mushrooms, sliced
1.5 quarts Beef broth
1.5 tsp Fresh basil, chopped or .5 tsp dried basil
1.5 tsp Fresh oregano, chopped or .5 tsp dried oregano
.5 tsp Fresh ground pepper
1/4 cup Hulled barley
3 Carrots, large, peeled & sliced
1/2 cup Something green, such as raw leftover broccoli stalks, thinly sliced
1/2 cup Cooked beans (optional), such as canned navy beans, rinsed and drained
Salt
Preparation
1. Heat olive oil in a large sauce pan over medium heat. Add the onion, celery, garlic and parsley, if using and cook until browning nicely, about 5 minutes.
2. Add the meat, tomatoes, mushrooms, broth, basil, oregano, pepper and barley. Bring to boil, cover the pan and let simmer until the meat breaks apart, about 2 hours.
3 Add the carrots and green vegetables and cook, covered, until tender, about 15 minutes. Add the beans and cook until just heated through, about 5 minutes. Season the soup with salt to taste.
Cook's Notes
makes 9 cups. Nutritionals per cup. Vegetarian variation: Mushroom Barley soup, omit the beef and use vegetable broth. Increase the mushrooms to 3 cups and the barley to 1/2 cup.
Nutrition Information
Calories: 100
;
Total Fat: 1.5
;
Saturated Fat: .2
;
Carbohydrates: 18.1
;
Protein: 5.2
;
Fiber: 4.2