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Beef-Barley Soup
By Cindy Weber
Delicious Beef-Barley Soup (Skip the Barley when you do the 4-Day Cleanse or if Gluten-free)
Cooking spray
1 pound boneless chuck roast, trimmed and cut into bite-sized pieces
2 cups thinly chopped carrot
2 cups thinly chopped celery
1 cup chopped onion
1/2 cup sliced mushrooms
4 cups fat-free, less-sodium beef broth
1 bay leaf
1 cup uncooked barley
1 teaspoon salt
1/2 teaspoon black pepper
Heat a flying pan oven over medium-high heat and coat with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Move beef to cooking pot. Add carrot, celery, onion, and mushrooms to fly pan; cook 6 minutes or until liquid almost evaporates. Add to beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.
Option: let it simmer in crock pot all day.
Prep Time: 10 minutes Cook Time: 90 minutes
Category: Soups Servings: 8

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