Try my tasty beef soup the next time you need an easy meal on these cold winter days. It will warm you up and fill your tummy with the essential food groups. Sometimes it gets a little hectic around here with our family’s schedule so I like to make a large batch ahead of time and freeze small, individual servings to pull out and warm up any day for a fast meal.
- 1⁄2 pound lean ground beef
- 2 large fresh mushrooms, sliced
- 1 celery rib, chopped
- 1 small onion, chopped
- 2 tsp. whole-wheat flour
- 3 cans (14 1⁄2 ounces each) reduced-sodium beef broth
- 2 medium carrots, sliced
- 1 large potato, peeled and cubed
- 1/8 tsp. salt
- 1 tsp. pepper
- 1/3 cup medium pearl barley
- 1 can (5 ounces) fat-free evaporated milk
- 3 Tbsp. tomato paste
In a Dutch oven over medium heat, cook and stir the beef, mushrooms, celery, and onion until meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in the carrots, potato, pepper, and salt. Bring to a boil. Stir in barley.
Reduce heat; cover and simmer for 45-50 minutes or until barley is tender. Whisk in milk and tomato paste; heat through.