Foodie Friday: Another Soup-er January Recipe - Beef Barley And Lima Bean Soup

Continuing our soup recipes for Soup Month, here’s a hearty, yet healthy one:

Beef Barley and Lima Bean
1 c. chopped onion 
1 c. chopped carrots 
1 can (14.5 oz.) low-sodium beef broth 
1 lb. lean beef stew meat, cut in ½-inch cubes 

4 c. water 
¼ c. dry pearl barley 
½ tsp. salt 
¼ tsp. pepper 
3 c. cooked (1 c. dry) large lima beans or 2 cans (15 oz. each) butter beans, drained 
2 Tbsp. minced parsley 

Place onion and carrots in a large dry saucepan. Cook over high heat, stirring frequently until vegetables start to brown and stick. Add ½ cup broth; stir to release brown bits. Cook until liquid evaporates and vegetables begin to stick again, about 5 minutes.

Add ½ cup broth and continue cooking until liquid evaporates and vegetables are soft and golden brown. Add meat and cook until no longer pink. Stir in remaining broth, water, barley, salt and pepper. Simmer, covered, 25 minutes. Add beans and parsley; cook 10 minutes or until barley is soft. Serves 6.

Nutrition information per serving: 280 calories, 24g protein, 6 g fat, 9 g fiber, 270 mg sodium, 45 mg cholesterol

For more great soup recipes, visit our “Soups” board at Gwinnett Medical Center on Pinterest


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