|Made by Carolyn Vachani, MSN, RN, AOCN|
|The Abramson Cancer Center of the University of Pennsylvania|
Recipe: Hearty Beef Barley Soup By Carolyn Vachani, MSN, RN, AOCN, November 18, 2009
This is a hearty, meal in a bowl. Using low sodium broth keeps the salt content down and all the vegetables make it chock full of goodness!
1lb. stew beef, cut into bite-sized pieces
InstructionsIn a skillet, brown beef pieces and drain fat. Set beef aside.
In a large soup pot, heat 1-2 Tbs canola oil, add diced onion, carrots and celery season with salt and pepper and cook on medium-high heat until vegetables soften, 5-6 minutes.
Add garlic and mushrooms. Cook another 3-4 minutes.
Add tomatoes (with can's juices), stock, water, barley, spices and return beef to pot. Bring to a boil. Lower heat and simmer for 1 hour uncovered, stirring occasionally. Taste it and add salt if needed. Remove bay leaf and serve hot with a crusty bread for sopping up the yummy juices.
Nutrition FactsPer 8 ounce serving