6 servings (1 1/2 cups each)
Ingredients:
10 oz 90% ground beef
1/2 cup uncooked onion, chopped
2 tsp minced garlic
5 cups fat free beef broth
1 cup water
14oz canned diced tomatoes
4 oz uncooked pearl barley
2 tsp worcestershire sauce
1 tbsp tomato paste
1 tsp dried thyme
1 bay leaf
1 tsp table salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
6 oz little potatoes, sliced
1 cup uncooked carrots, chopped
1 cup uncooked celery, chopped
Directions:
Saute the ground beef on high until browned.
Add the onions and continue cooking until translucent, about 5 minutes.
Add the garlic and cook for another minute.
Add the beef broth, water, tomatoes, barley, worcestershire, tomato paste and spices into an instant pot. Stir to mix.
Set on high pressure for 30 minutes. Quick release when done.
Add the vegetables, set on high pressure for 0 minutes.
Quick release, remove bay leaf and serve.
This can also be made in a slow cooker (high for 2-4 hours or low 6-8 hours) or on the stove by bringing to a boil and then reducing to simmer for 60 minutes.
Variations:
Creamy Beef and Barley - add 4 oz of light cream cheese to the warm finished soup and stir until the cream cheese melts. The points go up to 7.
Turkey and Barley - substitute the beef with extra lean ground turkey. The points drop to 2 points per serving.
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