Vegetable Beef Barley Soup
|Lean beef round||15 Ounce, cut into 1-inch cubes|
|Non stick cooking spray||1|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
|Thinly sliced carrots||1 1⁄2 Cup (24 tbs)|
|Cubed carrots||1 1⁄2 Cup (24 tbs), cut into 1/2-inch pieces|
|Chopped celery||2 Cup (32 tbs)|
|Chopped mushrooms||1 Cup (16 tbs)|
|Canned french style green beans||1 Cup (16 tbs), drained|
|Pearl barley||4 1⁄2 Ounce|
|Dried parsley||1 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
1. Spray 5-quart saucepan with nonstick cooking spray; add beef and onion. Saute 5 to 7 minutes, until lightly browned.
2. Add 3 quarts water and tomato sauce; cover and bring to a boil. Stir in carrots, celery, and mushrooms. Reduce heat to medium-low; cover partially and simmer 1 hour.
3. Add remaining ingredients. Cover and simmer 1 hour longer, stirring occasionally.