Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Cookies Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Pastry Salad Sauces and Dressings Sides Soups Spice Mixes

Swapped Recipes

Beef Barley Soup

" Perfect for a winter day!"

Ingredients

2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch pieces
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium onions, chopped
2 celery stalks, cut into 1/2 inch pieces
3 carrots, cut into 1/2-inch pieces
4 garlic cloves, chopped
1 (8 ounce) can tomato sauce
3 1/2 cups water
2 1/2 cups low-sodium chicken or beef broth
1 cup pearl barley, rinsed
1 bay leaf
1/4 cup finely chopped fresh parsley

Instructions

Heat 1 tablespoon oil over moderately-high heat in Cuisinart pressure cooker pot. Toss beef with 1/4 teaspoon salt and 1/8 teaspoon pepper, then brown meat in 3 batches until browned, about 10 minutes. Transfer beef as cooked, to a plate with a slotted spoon.

Heat remaining tablespoon oil and cook, stirring, onions, celery carrots and garlic with remaining ¼ teaspoon salt and 1/8 teaspoon pepper until pale golden, about 6 minutes. Stir in tomato sauce, water, broth, barley, beef and bay leaf. Cover pot and bring to high pressure for 15 minutes. Use quick-release lever to release the pressure. Stir in parsley and add salt to taste.


Nutritional Information Per Serving

no nutrition information available