Beef Barley Soup with Roasted Vegetables
- Active Time 15m
- Total Time 45m
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.
nutrition information per serving
516 calories; 15g total fat; 30mg cholesterol; 401mg sodium; 69g carbohydrates; 14g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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