Hearty Beef and Barley Soup
Ingredients
- 2 tsp. vegetable oil
- 2 medium carrots or about 20 already peeled baby carrots (for about 1C.liced)
- 1 large onion (for about 1 C. chopped)
- 2 celery stalks (for about 1 C. chopped)
- 2 tsp. bottled, minced garlic
- 1 (14-oz.) can fat-free chicken broth
- 1 (14-oz.) can fat-free beef broth
- 3 C. water
- 3/4 C. quick (10-minute) barley (see cook's note)
- 1 package (1 lb., 1 oz.) already cooked beef tips with gravy, such as Hormel brand
Directions
Heat the oil in a 41/2-qt. Dutch oven or soup pot over medium-high heat. Peel and slice the carrots into 1/4-inch slices, adding them to the pot as you slice. Peel and chop the onion into bite-size pieces, and add them to the pot as you chop. Cut the celery into 1/4-inch pieces, adding them to the pot as you chop. Stir and cook until the vegetables begin to soften, about 2 minutes. Add the garlic, both cans of broth and the water; raise the heat to high. Cover the pot, and bring the broth mixture to a boil. Add the barley and beef (with all of its gravy). When the soup begins to boil, reduce the heat to medium-low (to maintain a very slow boil). Keep the pot covered, and simmer until the barley is tender, about 10 minutes. Stir occasionally to prevent sticking. Ladle the soup into bowls, and serve immediately.
Serves 6.
