Barley and Beef Soup

• chopped onions2 cups

  (about 1 large)

• chuck steak↗1 lb

  trimmed and cut into 1/2-inch cubes

• chopped peeled carrots1 1⁄2 cups

  (about 4)

• chopped celery1 cup

  (about 4 stalks)

• garlic cloves↗5

  minced

• uncooked pearl barley↗1 cup
• fat-free less-sodium beef broth↗5 cups
• water↗2 cups
• no-salt-added tomato puree↗1⁄2 cup
• kosher salt↗1⁄2 teaspoon
• fresh ground black pepper↗1⁄4 teaspoon
• bay leaves↗2

Step-by-step instructions

1. 1

   Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.