Beef Barley Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 6 cups reduced sodium beef broth | |
| ½ lbs. extra lean beef chuck roast (boneless), cut into small pieces. | |
| ½ cup barley | |
| 1 bay leaf | |
| 2 tablespoons canola oil | |
| ½ cup carrots | Washed, peeled and sliced |
| ½ cup onion | Peeled, washed, and finely chopped. |
| ½ cup celery | Washed, trimmed and sliced. |
| ½ cup frozen peas | |
| ¼ teaspoon ground black pepper | |
| 1 cup canned no added salt chopped stewed tomatoes. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil over medium high heat in large pot. Add beef cubes and cook until browned on all sides. Reduce heat and add onions, carrots, celery. Cook until onions are translucent. | Cook until internal temperature reaches 165°F. |
| 2 | Add broth, bay leaf, tomatoes, barley and pepper. Bring to boil. Reduce heat and simmer until beef is tender. (about 2 hours). | |
| 3 | Just before serving add peas and heat through. Remove bay leaves and serve. |
Posted in Soup Recipes
