Beef Barley Soup (or Chicken Barley Soup or Turkey Barley Soup)

Portion Size: 2 cups (3oz. meat, 1 starch, vegetable, plus broth)

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 ½ Pounds lean stew beef, cut into ½ inch pieces Trim all visible fat ( sub. Boneless skinless chicken or turkey cut into ½ inch pieces)
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
2 tablespoons flour
1 cup celery, dicedWashed, trimmed and diced
1 large onion, dicedWashed, peeled and diced
2 cups carrots, Washed, peeled and sliced  
1 cup potatoes Washed, peeled and diced
1 cup peas, frozen
1 cup medium pearl barley
1 Tablespoon basil
1/4 cup parsley flakes
1 teaspoon garlic powder
1 teaspoon cumin
1 16-ounce can reduced salt diced tomatoes
8 cups low sodium beef broth(sub. Chicken if using chicken or turkey)
For gluten free (GF): Use GF beef broth and GF flour. Substitute brown rice for barley.
Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Season beef with salt and pepper. In a large stock pot, brown beef in oil. 
2Sprinkle with flour.   
3Add onion, carrots, potatoes, parsley, basil, parsley, garlic powder, cumin, stewed tomatoes and broth
4Heat on medium high to boil, stirring occasionally.  
5Reduce heat and simmer until meat is tender about 1 hour.  
6Add peas just before serving simmer 5 minutes.   Check temperature.  Minimum 165 degree F. 

Jacqueline Larson M.S., R.D.N. and Associates