Sunday, December 16, 2007
Barley Beef Soup
This barley beef soup is delicious, filling and easy to make.
Makes 3 servings
3 cups water
1 14 oz. can of reduced sodium chicken broth
1/2 cup barley, rinsed and drained
1/4 tsp ground black pepper
1 cup thinly sliced cooked beef (I used roast beef slices)
1 cup baby spinach
1 10 3/4 oz can reduced fat and reduced sodium condensed mushroom soup
1. In large saucepan, combine the water and broth. Bring to boilinng. Stir in barley, and pepper. Return to boiling: reduce heat. Cover and simmer for 40-45 minutes or just until barley is tender. If the soup is too thick, add a little more water, and bring to boiling again.
2. Stir in beef, spinach, and cream of mushroom soup. Heat through.