Thursday, March 11, 2010

Hearty Vegetable-Beef Barley Soup

1 lb lean ground sirloin (90%)
½ cup chopped onion
2 med size carrots, sliced
2 cloves of garlic, chopped
4 ½ cups canned low-sodium beef broth
1 cup uncooked pearl barley
6 oz tomato paste
2 TB fresh parsley (or 4 TB dried)
½ tsp salt & pepper
2 cups (10 oz) fresh or thawed corn kernels
1 cup fresh green beans, trimmed and cut in 1” pieces
1 cup fresh or thawed green peas

Over medium-high heat, cook the beef, onion, carrots, and garlic in a large skillet or pot, breaking up chunks of beef with a spoon, 4 min. or until meat is no longer pink. Drain fat. Stir in broth, barley, tomato paste, parsley, salt and pepper. Bring to a boil, reduce heat, cover and simmer 1 hour or until barley is tender, adding up to 1 ½ c. water if mixture seems dry or thick. Add corn, beans, and peas, cover and cook 15 min. or until beans are tender. Notes: may use very lean ground beef instead of the steak. Stats: prep-15 min, cook-1 hour 20 min, 6 servings, 371 cals, $1.10 per serving. Thanks WM!

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