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Beef Barley Soup

" Perfect for a winter day!"


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


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