Dinner

veggie beef barley soup is for Dinner.

veggie beef barley soup takes 10 minutes to prepare.

veggie beef barley soup takes 15 minutes to cook.

veggie beef barley soup makes 6 servings.

The ingredients for veggie beef barley soup are:

1 pound stew beef cut into cubes
salt and pepper
thyme freshly harvested from your quaint little herb patch
mirapoix (carrot, celery, onion; diced)3 cups total
two 14 oz or one 28 oz canned tomatoes
any frozen veggies you like 1.5 cups total
shredded cabbage 1/4 head
any other veggie you like (green leaf especcially good)
pearl barley 1/2 cup raw

Here is how you make veggie beef barley soup:

Season beef with salt and pepper and thyme. in open pressure cooker, sear cubed beef in hot oil until brown all over. Add canned tomatoes and deglaze pan. Add 1-2 cups water and cook beef tomato mixture under pressure (15psi) for 8-10 minutes. Prep veggies as beef cooks. Release pressure and add barley and veggies (except tender veggies). Cook under pressure (15 psi) for 8-10 minutes. Release pressure and check the soup. Add salt/pepper if needed, add crushed red pepper if you like. Stir in any tender veggies like spinach, kale, chard.Number of Servings: 6Recipe submitted by SparkPeople user GLITTERKILLR.

The nutritional information for veggie beef barley soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 264.1

• Total Fat: 10.0 g
• Cholesterol: 49.1 mg
• Sodium: 202.4 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 5.8 g
• Protein: 18.8 g

The dietary needs meet for veggie beef barley soup is Lactose Free