It’s Monday!

And … Monday’s in our office means SOUP! Every Monday, one of our lovely brokers, Mo Clark, provides homemade soup for the entire office … and to date, she has not repeated one recipe twice. This has become somewhat of a big deal in our office. We have an official Soup Board, a recipe clip and custom made soup bowls for every person in our office. No doubt, we love our Soup Monday’s.

We thought it would be fun to share with you the recipe each week – enjoy! So – retroactively, we will post this week’s soup recipe and moving forward, we will provide you the recipe each Monday. Enjoy!

Monday, January 16, 2012

Vegetable Beef Barley

Ingredients

1 boneless beef chuck roast (2.5-3 lb.)

4 quarts water

1 cup medium barley

1.5 cups chopped onion

1.5 cups chopped celery

1 tsp. salt

1 tsp. pepper

1 can (28 oz.) diced tomatoes, undrained

1.5 cups chopped carrots

1 package (16 oz.) frozen mixed vegetables

¼ minced fresh parsley

½ tsp. dried basil

¼ tsp. dried thyme

¼ tsp. garlic salt

Directions

Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt, and pepper; bring to a boil. Reduce heat and simmer 1 1/4 hours or until meat is tender.

Remove meat, cool and cut into bite-sized pieces.  Skim fat from the broth. Add the beef and remaining ingredients; bring to a boil. Reduce heat; cover & simmer for 45 minutes or until vegetables are tender.

Yield: 18-20 Servings (6 Quarts)

Nutritional Facts:  

Serving Size: 

1 ¼ cup163 calories

6 g fat (2 g saturated fat) 

37 mg cholesterol

235 mg sodium

15 g carbohydrate

4 g fiber

13 g protein

Recipe Courtesy of: Taste of Home, Heartwarming Soups!