The Last Soup - Beef and Mushroom Barley Soup

The Healthy Cook
The Last Soup - Beef and Mushroom Barley Soup

The month of May sure has unpredictable weather in Southern California! I just reorganized my clothes closet with all my winter stuff pushed to the back and then we get a rainy, cold snap! So... I put on a warm, cozy, sweatshirt and tried a new recipe for soup. I found this one in Ellie Krieger's cookbook, "The Food You Crave". It turned out so yummy, I just had to pass it along! It may be the last soup of the season but it was worth the wait! Enjoy!

Beef and Mushroom Barley Soup

  • 6 servings
  • Serving Size: 1 1/2 cups

Ingredients

  • 4 teaspoons olive oil
  • 3/4 pound beef stew meat cut into 1/2 inch pieces
  • 1/4 teaspoon salt, plus more to taste
  • Pinch of freshly ground black pepper, plus more to taste
  • 1 medium yellow onion, diced (about 1 1/2 cups)
  • 8 ounces button mushrooms, sliced
  • 2 medium carrots, diced (about 1 cup)
  • 2 stalks celery, diced (about 1/2 cup)
  • 2 cloves garlic, minced, or 2 teaspoons minced garlic in a jar
  • 6 cups low-sodium beef broth
  • One 14.5 ounce can diced tomatoes, with their juices
  • 1/2 cup pearled barley
  • 1 tablespoon coarsely chopped fresh thyme or 1 teaspoon dried
  • 1/4 cup chopped fresh flat-leaf parsley

Directions

  1. In a large frying pan, heat 2 teaspoons of the oil over medium-high heat. Sprinkle meat with the salt and pepper. Add the meat to the pan and brown on all sides, about 5 minutes total. Transfer to a large crock pot.
  2. Add remaining 2 teaspoons oil to the pan. Add the onion, and minced garlic and cook for about 5 minutes over medium-high heat until onion is translucent. Do not burn garlic! Transfer to crock pot.
  3. To the crock pot, add carrots, celery, mushrooms, broth, tomatoes, barley, and thyme. Cover and cook on high for 4 hours or low for 6 to 8 hours.
  4. Taste and season with salt and pepper. Ladle into soup bowls and garnish each serving with a sprinkling of parsley.

Per Serving (1 1/2 cups): Calories: 275, Total fat:10g, Protein:25g, Carb: 22g, Fiber:5g, chol:26mg, Sodium:255mg. Pointsplus Value: 7.

About the Author

The Healthy Cook - Contributor

Nancy Smith is a wife of 40 years, mother of 2 grown children and grandmother of 2. She enjoys being creative through cooking, quilting, knitting, home decorating, and tole painting. Encouraging others to learn new things no matter what age is a priority to her and is expressed through teaching piano, quilting, and sewing. She has been a life time member at goal of Weight Watchers for the past 3 years and feels strongly that eating healthy should be a delicious adventure and a worthy goal.