Beef & Barley Soup

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Ingredients

• Olive oil cooking spray
• 3/4 lb beef stew meat, trimmed
  and cut into 1-inch pieces
• 1 T olive oil
• 2 cups chopped leek
  (about 4 medium)
• 2 cups chopped carrot
• 4 garlic cloves, minced
• 8 cups low-sodium beef or
  chicken broth
• 1 tsp dried thyme
• 1/2 tsp freshly ground
  black pepper
• 4 bay leaves
• 1 cup uncooked pearl barley

Directions

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook until browned on all sides, about 5 minutes. Transfer to a plate and set aside. Heat oil in same pan over medium-high heat. Add leek, carrot and garlic. Saute 4 minutes or until lightly browned.

Return beef to pan. Add broth, thyme, pepper and bay leaves. Bring to a boil. Cover, reduce heat and simmer 45 minutes. Add barley; cook another 30 to 45 minutes or until beef and barley are tender. Discard bay leaves. Add water or more broth if too thick.

Yield

6 Servings

Nutrition Facts

Calories: 320
Fat: 7g
Saturated Fat: 2g