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Beef Barley Soup with Roasted Vegetables

Source: Cooking for the Week
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Rating: 2   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  45 Minutes
  Serves 4
This is hearty, comfort food fare. Lamb can be substituted for the beef. Take some to work for lunch if your workplace has a microwave.
4 cups roasted carrot, rutabaga, and turnip melange
2 tablespoons vegetable oil
1 large yellow onion (10-12 ounces), cut into 1/2-inch dice or coarsely chopped
1 large garlic clove, minced
1/2 pound very lean ground beef or lamb
2 ribs celery, cut into 1/4-inch dice
2 cans (14 1/2 ounces each) low-salt beef broth
1 can (14 1/2 ounces) diced tomatoes with juice
2 cups milk
1 cup pearl barley
1 small bay leaf
1 1/2 teaspoons dried thyme
Freshly ground pepper to taste
Cut the roasted vegetables into 1/2-inch pieces and let sit at room temperature.

In a 4-quart heavy saucepan over medium heat, heat the oil and sauté the onion and garlic until softened but not browned, about 5 minutes. Add the ground beef or lamb and sauté, breaking up the lumps, until the meat has lost its pink color. Add all the remaining ingredients except the roasted vegetables. Bring almost to a boil, reduce to a simmer, cover and cook until barley is tender, about 30 minutes. Place the room-temperature roasted vegetables in warmed soup bowls and ladle the soup into the bowls. Serve.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Irish-Style Beef
 Hearty, Meaty Soups
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 516
Fat. Total: 15g
Fiber: 14g
Carbohydrates, Total: 69g
Sodium: 401mg
% Cal. from Fat: 26%
Cholesterol: 30mg
Protein: 28g
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Barbara Reviewed: 11/30/2011
Beef Barley Soup with Roasted Vegetables
No directions for roasting the vegetables???? I assume that you roast them in a bit of oil, in the oven? Not helpful for new cooks!
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