January 2021 |
Switch things up and make this hearty soup for supper one night!
Servings: 6 (serving size: 1 ¼ cups)
Soak the barley in 2 cups of water for 1 hour.
Dice the onion and celery. Mince the garlic clove. Slice carrots into ¼ -inch thick rounds. Cut the beef into 1-1/2 inch cubes.
Place the flour, black pepper and stew meat in a plastic bag. Shake to dust beef with flour.
Heat the oil in a heavy 4 L pot and brown the beef. Remove meat from the pot and set aside.
Saute and stir onion, celery and garlic in the meat drippings for 2 minutes. Add 2L of water and bring to a boil. Return the meat to the pot. Add bay leaves and salt. Reduce heat to a simmer.
Drain and rinse the barley, then add to the pot. Cover and cook for 1 hour. Stir every 15 minutes.
After 1 hour, add the sliced carrots and Mrs. Dash seasoning. Simmer for another hour. Add additional water if needed to prevent sticking.
Nutrition Facts (per serving)
Carbohydrate: 21 g
Fibre: 6.3 g
Sodium: 222 mg
Potassium: 369 mg
Phosphorus: 175 mg
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