Beef & Barley Soup

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Perfect comfort food for the cool autumn days coming to us.

Ingredients:

• 1 Tbsp olive oil
• 1 lb stewing beef, cut into small bite-sized pieces
• 1/2 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 8 oz mushrooms
• 14.5 oz fire-roasted diced tomatoes
• 8 c beef broth
• 1/2 c uncooked pot barley
• 1 sprig of fresh thyme
• 1/2 tsp dry mustard powder
• 1/2 tsp salt
• 1/4 tsp black pepper

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Directions:

1. Heat olive oil in a large cast iron or cooking pot. Add the stewing beef and brown. Drain excess fat off.
2. Add the onion, carrots, celery, mushrooms and garlic. Cook 1-2 minutes until softened.
3. Add in the tomatoes, beef broth, barley, thyme, mustard powder, salt and pepper. Bring to a boil.
4. Turn heat down to a simmer and cook for 30-40 minutes, until the barley is tender.
5. Remove the thyme stems before serving.

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Nutritional Information*

• Servings: 6
• Calories per serving: 220
• Total Fat: 7.9 g
• Saturated Fat: 2.3 g
• Total Carbohydrates: 16.4 g
• Dietary Fiber: 2.4 g
• Sugar: 3.2 g
• Protein: 18.1 g

*Nutritional Information estimated using MyFitnessPal