Barley And Beef Soup

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Taken from cooking light, this soup is delicious made the night before to allow time for its flavors to develop. serve the soup with crusty bread, crackers, or spicy whole-wheat pita chips.

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Steps

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Heat a large dutch oven over medium heat.

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Coat pan with cooking spray.

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Add chopped onion and beef to pan.

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Cook 10 minutes or until onion is tender and beef is browned , stirring occasionally.

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Add chopped carrot and chopped celery to pan.

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Cook 5 minutes , stirring occasionally.

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Stir in garlic.

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Cook 30 seconds.

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Stir in barley and remaining ingredients , and bring to a boil.

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Cover , reduce heat , and simmer 40 minutes or until the barley is done and vegetables are tender.

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Discard bay leaves.

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Ingredients

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onions, chuck steak, carrots, celery, garlic cloves, pearl barley, beef broth, water, no-salt-added tomato puree, kosher salt, fresh ground black pepper, bay leaves