Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1 large onion , chopped

  3. 1 cup diced carrot

  4. 1/2 cup diced celery

  5. 1 tablespoon flour (optional, I like thicker soups and usually add flour to thicken them as they cook)

  6. 1 quart low- salt beef broth

  7. 1 (14-ounce) can tomatoes , with their juice , coarsely chopped

  8. 1 cup water

  9. 1 teaspoon dried thyme

  10. 2 tablespoon chopped fresh parsley

  11. 1/2 cup frozen or fresh corn kernels

  12. 1/2 cup pearl barley

  13. 10 ounces left-over or fresh roast beef , cut into small cubes salt and pepper , to taste

Instructions Jump to Ingredients ↑

  1. How to make it In a large pot or Dutch oven, add the oil over medium-low heat. Add the onion, carrots and celery, saute until soft, about 3 minutes. Add the flour and cook for a few minutes. Stir in the beef broth, tomatoes, water, thyme, parsley, and corn. Bring to a simmer, then add the pearl barley and beef cubes, slowly simmer, covered, for 45 minutes to 1 hour, or until the barley is tender. Per Serving: 339 Calories; 14g Fat (5g Sat, 7g Mono, 1g Poly), 25g Protein, 30g Carbohydrate; 6g Dietary Fiber; 51mg Cholesterol; 215mg Sodium.


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