Healthy Beef Barley Soup

An attempt to reduce sodium and improve a soup recipe

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• 1  tablespoon olive oil, Extra Virgin
• 1 1⁄2 lbs  sirloin, bottom roast, Certified Angus Beef Brand
• 4  cups water
• 2  cups low sodium beef broth
• 2  cups celery, sliced
• 2  cups fresh mushrooms, sliced
• 1  cup carrot, sliced
• 1  cup onion, chopped
• 1  teaspoon salt
• 1  tablespoon rosemary, fresh chopped or 1  teaspoon dried rosemary, crushed
• 1⁄2 teaspoon pepper
• 1  garlic clove, minced
• 1 (6 ounce) can tomato paste
• 1  cup quick-cooking barley (or regular barley, precooked)

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.