Total Time
1hr 40mins
Prep 25 mins
Cook 1 hr 15 mins

An attempt to reduce sodium and improve a soup recipe

Ingredients Nutrition

Directions

  1. Trim fat from meat, cut meat into 1/2-inch cubes.
  2. In a dutch-oven sear meat in batches in olive oil; set aside.
  3. Add water, broth, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic to the Dutch oven and bring to boiling, reduce heat.
  4. Return meat to the pan.
  5. Cover and simmer 1 to 1-1/4 hours or until meat is tender, if necessary, skim fat.
  6. Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley is done.