Joy Of Cooking Beef Barley Soup

Recipe

Yields: 4 servings

Prep Time: 0 hours 13 mins

Cook Time: 1 hour 42 mins

Total Time: 1 hour 55 mins

1 tbsp. olive oil

1 lb. well-trimmed lean, boneless beef top round, cut into 3/4" cubes

2 medium onions, halved and thinly sliced

3 cloves garlic, minced

3/4 tsp. salt

1/4 tsp. ground black pepper

1/2 tsp. dried thyme, crumbled

10 oz. fresh d-fortified portobello mushrooms, sliced

2 ribs celery with some leaves, thinly sliced

2 medium carrots, sliced

1 medium parsnip, halved lengthwise and sliced

3 c. water

3 1/2 c. fat-free beef broth

1/2 c. pearl barley

chopped fresh parsley or dill (optional)

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Heat the oil in a Dutch oven or a large, heavy saucepan over medium heat. Add the beef cubes. Lightly brown the beef until the liquid evaporates. Add the onions and garlic and cook for 3 to 5 minutes, or until the onions soften. Add the salt, pepper, and thyme and cook for 1 minute. Add the mushrooms and cook for 3 minutes, or until the mushrooms begin to soften. Add the celery, carrots, and parsnip and stir for 2 minutes. Add the water and the broth and simmer for 45 minutes. Stir in the barley and simmer for 45 minutes longer, or until the barley is soft. Sprinkle with fresh parsley or dill, if using.

Alisa Bowman Alisa Bowman is a product developer and senior editor at Hearst.

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