Beef Barley Soup 2
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/3 lbs. lean Beef chuck, cubed, cut into small pieces | Trim all visible fat. |
| 2 tablespoons canola oil | |
| 1/2 teaspoon salt | |
| ½ cup finely chopped onion | Washed, peeled and finely chopped |
| ½ cup finely chopped carrot | Washed, peeled and finely chopped |
| ½ cup finely chopped celery | Washed, trimmed and finely chopped |
| 1 teaspoons marjoram | |
| 6 cups reduced sodium beef broth | |
| 1 ½ cups stewed tomatoes | |
| 2 bay leaves | |
| 1/4 teaspoon ground black pepper | |
| 1 teaspoon garlic powder | |
| ½ cup pearls barley |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. | |
| 2 | Season beef cubes with salt and pepper. Once hot, add beef cubes and sauté until brown | |
| 3 | Add the carrots, onions and celery. Cook until tender | |
| 4 | Add remaining ingredients and bring to a boil. | |
| 5 | Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes. Remove bay leaves and serve. | Cook until internal temperature reaches 165°F. |
Posted in Soup Recipes
