Beef Barley Soup

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 10 minutes

Ingredients

1 tablespoon olive oil

1 onion (chopped)

1 clove garlic (minced)

2 carrots (sliced)

1 rib celery (sliced)

2 cups cooked beef

6 cups reduced sodium beef broth

14 ½ ounces canned petite diced tomatoes (with juices, 1 can)

½ green bell pepper (diced)

⅔ cup pearl barley

1 tablespoon Worcestershire sauce

¼ teaspoon dried thyme leaves

1 packet beef gravy mix

1 bay leaf

2 tablespoons red wine (optional)

2 tablespoons chopped fresh parsley (or 2 teaspoons dried)

salt and black pepper (to taste)

Directions

Cook onions and garlic in oil over medium heat until softened.

Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.

Remove bay leaf and serve.

Nutrition

• Calories: 204 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Cholesterol: 38 mg
• Sodium: 487 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 19 g