- ½ onion about 1 cup diced
- 3 cloves garlic minced
- 1 Tablespoon butter
- 1 teaspoon olive oil
- 2 cups potatoes peeled and diced into 1 cm chunks
- 1 cup carrots peeled and diced into 1 cm chunks
- 2 stalks celery diced
- 4 cups beef cooked (about 2 pounds uncooked)
- ½ cup barley
- 1 container beef broth or chicken broth or vegetable broth (900 ml container)
- 2 cups water
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian Seasoning
- 1 bay leaf
- 1 can tomato soup
- 2 Tablespoons fresh parsley chopped, divided
Saute onion and garlic in butter and oil until soft.
Add carrots, potatoes and celery to cook slightly (about 2-3 minutes)
Add barley, beef, seasonings, bay leaf and broth and water. Stir and bring to a boil, then reduce heat to simmer and cover. Cook for 30 minutes, stirring at 10 minute intervals.
Add tomato soup and 1 Tablespoon parsley. Stir, cover and simmer 10 minutes more.
Garish with remaining parsley and serve.
Calories: 430kcal | Carbohydrates: 26g | Protein: 24g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 846mg | Potassium: 951mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2999IU | Vitamin C: 19mg | Calcium: 64mg | Iron: 4mg