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Beef-Barley Soup by


Cooking spray
3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces $
1 1/2 cups thinly sliced carrot $
1 1/2 cups thinly sliced celery $
2/3 cup chopped onion $
1 (8-ounce) package presliced mushrooms $
4 cups fat-free, less-sodium beef broth $
1 bay leaf
2/3 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon black pepper


1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add 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 pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.

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