Beef-Barley Soup

Here's a recipe from Cooking Light - I made it last night - and I'm having it for lunch today! :) YUM!

Beef-Barley Soup

Yield: 4 servings (serving size: 2 cups)

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.

CALORIES 341 ; FAT 11.4g (sat 4.3g,mono 4.6g,poly 0.8g); CHOLESTEROL 53mg; CALCIUM

61mg; CARBOHYDRATE 36.2g; SODIUM 837mg; PROTEIN 24.1g; FIBER 8.2g; IRON 2.8mg