Recipe of the Week – Beef and Barley Soup

Makes: 8 servings

Serving size: 1 3/4 cups

Prep 35 mins
Cook 1 hr 15 mins


  • pounds extra lean beef stew meat, trimmed of excess fat, cut into 1-inch pieces
  • Pepper to taste
  • 1/3 cup all-purpose flour
  • Nonstick cooking spray
  • medium onion, chopped
  • teaspoon minced garlic
  • cup sliced carrots
  • tablespoons snipped fresh parsley
  • 1/2 teaspoon dried thyme, crushed
  • cups fat-free, reduced-sodium chicken broth
  • cup water
  • cups potatoes, peeled and cut into 1-inch chunks*
  • cups sweet potatoes, peeled and cut into 1-inch chunks*
  • cup coarsely chopped roma tomatoes
  • ounces sliced mushrooms
  • 1/2 cup medium barley
  • cup frozen peas



Season meat to taste with pepper and thoroughly coat with flour. In a 6-quart nonstick Dutch oven coated with nonstick cooking spray, cook meat over medium heat until browned, about 5 minutes.

Add onion and garlic, sauteing for several more minutes. Add carrots, parsley, and thyme; saute for 3 to 5 minutes. Add broth and water and bring to a boil, scraping bottom of the pan.

Reduce heat, cover, and simmer for 45 minutes. Add potatoes, sweet potatoes, tomatoes, mushrooms, and barley. Return to boiling; reduce heat and continue cooking, covered, over low heat for 30 to 45 minutes or until the meat and vegetables are tender. Add peas, stirring for one minute.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s