Mushroom, Barley and Beef Soup

READY IN: 1hr 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large deep pot heat oil over medium high heat and cook beef until no longer pink.
  • Reduce heat to medium, and add onion abnd garlic; stir and cook for 5 minutes.
  • Add mushrooms, carrots, celery and thyme and cook for about 15 minutes or until mushroom liquid has evaporated.
  • Add tomato paste, vinegar, salt and pepper, stir to coat vegetables.
  • Add stock, water, bay leaf and barley, bring to a boil.
  • Reduce heat and simmer gently , about 45 minutes, until barly is tender.
  • Add beans and heat through.
  • Remove bay leaf.
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