04-22-2006
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| Sunbather | | | Join Date: Apr 2006
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 Mushroom Beef & Barley Soup (P2)
I've made this three times now, and every time, it blows me away how filling and delicious the servings are. This is a lot of soup! And don't be surprised when it makes you incredibly full!! Quote:
Mushroom Barley & Beef Soup
1 tbsp canola oil
8 oz extra lean ground beef (I used 1lb of lean ground beef, and as such, omitted the above mentioned oil)
1 onion, chopped
2 cloves garlic, minced
1 lb mushrooms, sliced
1 each carrot and celery stalk, chopped
1 tbsp chopped fresh thyme or 1 tsp dried
2 tbsp tomato paste
1 tbsp balsamic vinegar
1/4 tsp each salt and pepper
4 cups beef stock
3 cups water
1/2 cup barley
1 bay leaf
1 can (540 ml) black beans, drained and rinsed.
1. In large deep pot, heat oil over medium-high heat and cook beef until no longer pink. Reduce heat to medium and add onion and garlic; cook, stirring, for 5 minutes. Add mushrooms, carrot, celery and thyme and cook for about 15 minutes, or until all liquid has evaporated from mushrooms.
2. Add tomato paste, vinegar, salt and pepper; stir to coat vegetables. Add stock, water, barley and bay leaf; bring to boil. Reduce heat, cover and simmer for about 45 minutes or until barley is tender. Add beans and heat through. Remove bay leaf.
Makes 4 - 6 servings.
Nutritional Info (per 6 servings)
282 Calories
8g Fat
34g Carbs
10g Fibre
20g Protein
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