beef barley soup II

beef barley soup II

prep time: 5 minutes
cook time: 15 minutes
ready in: 20 minutes

makes: 4 servings, 10 oz. each


  • 4 cups low-sodium chicken broth, divided
  • 1/4 cup dried mushrooms of your choice
  • 1/2 cup barley
  • 1 medium carrot, trimmed, peeled and sliced in thin rounds
  • 2 cloves garlic, smashed and peeled
  • 1 bay leaf
  • 1 teaspoon olive oil
  • 1/4 lb beef chuck, in 1/4-inch cubes
  • 1/4 cup chopped fresh dill
  • Freshly ground black pepper

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Soak mushrooms in 1/2 cup of hot chicken broth for 10 minutes. Remove mushrooms from broth, rinse to remove dirt or grit and chop into large pieces. Filter or decant broth.
  2. Combine barley, 2 cups of broth, mushrooms, the filtered broth, carrots, garlic and bay leaf in a 3 or 4 quart microwave-safe bowl and cover tightly with microwavable plastic wrap. Cook at 100% for 14 minutes.
  3. While barley is cooking, sauté chuck cubes in a large skillet over medium-high heat until evenly browned. Add remaining 1½ cups broth to skillet and stir.
  4. Remove barley from microwave. Uncover and discard bay leaf. Add dill and cooked chuck. Season with pepper and serve hot.

per serving: 170 calories, 3g total fat, 1g saturated fat, 15mg cholesterol, 590mg sodium, 26g carbohydrates, 5g dietary fiber, 4g sugars, 9g protein