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Saturday, May 16, 2009

Beef & Barley Soup

Serves 15 or so and freezes well

1 pound round steak cubed
1 Tbsp. grapeseed or olive oil (garlic infused is a nice touch)
1/2 cup diced onion
8 oz. can tomato sauce
3 cups diced carrots
2 cups diced celery
1 cup sliced mushrooms
1 can French-style green beans
1/3 cup pearl barley
1 Tbsp. dried parsley
1 1/2 tsp. dried tarragon
salt and pepper to taste

In a very large stock pot heat oil and saute beef cubes and onion for 5-7 minutes. Add 12 cups water. Cover and bring to a boil. Stir in carrots, celery and mushrooms. Reduce heat, cover partially and simmer one hour. Add green beans and herbs. Simmer one hour longer. Add salt and pepper to taste.

My thoughts: Very filling soup using little beef. Very nutritious and fiber-rich. This is one of my favorite soups.

Serve it with: Crusty dinner rolls.

Given to me by: A Weight Watchers leader years ago.