| Beef Barley and Lima Bean Soup
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| Servings: 6 Category: Soup |
(175 ratings) |
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Nutrition
Information:
Calories:
270
Protein:
25g
Carbs:
33 g
Fat:
5 g
Saturated Fat:
2 g
Sodium:
270 mg
Fiber:
9 g
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Ingredients - 1 cup chopped onion
- 1 cup chopped carrots
- 1 can low sodium (14.5 oz) beef broth
- 1 lb lean beef stew meat, cut in 1/2 inch cubes
- 4 cups water
- 1/4 cup dry pearl barley
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cups cooked (1 cup dry) large lima beans or 2 cans (15 oz each) butter beans, drained
- 2 Tbsp minced parsley
Instructions - Place onion and carrots in a large dry saucepan. Cook over high heat, stirring frequently until vegetables start to brown and stick.
- Add 1/2 cup broth; stir to release brown bits. Cook until liquid evaporates and vegetables begin to stick again, about 5 minutes.
- Add 1/2 cup broth and continue cooking until liquid evaporates and vegetables are soft and golden brown.
- Add meat and cook until no longer pink. Stir in remaining broth, water, barley, salt and pepper. Simmer, covered, 25 minutes.
- Add beans and parsley; cook 10 minutes or until barley is soft.
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