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As the weather turns cooler, soup is the perfect meal to chase away the chills.

  • 1 lb. lean beef chuck, cut into 1-inch cubes
  • 2 TB. olive oil
  • 3 medium onions, coarsely chopped
  • 10 oz. fresh mushrooms, sliced
  • 3 large carrots, sliced
  • 1/2 Cup pearl barley
  • 7 Cups beef broth (or 7 cups water plus 2 TB. BEEF SOUP BASE)
  • 1 Cup dry red wine or no salt added tomato juice
  • 1-2 tsp. salt (to taste)
  • 1 Cup frozen green peas
  • 2 tsp. fresh lemon juice

Heat the olive oil in a stock pot over medium-high heat. Add the beef and sauté until brown. Transfer to paper towels to drain. Add the onions and mushrooms to the pan drippings and cook until the onions are golden. Return the beef to the pot. Stir in the carrots, barley, broth, wine, 1 tsp. salt and PEPPER, and bring to a boil. Reduce the heat to medium-low. Simmer, partially covered, until beef and barley are tender, about 45 minutes. Stir in the peas and cook, uncovered, until tender, about 5 minutes. Remove from the heat; stir in the lemon juice, taste and add more salt if desired, and serve.

Prep. time: 20 minutes
Cooking time: 60 minutes
Serves: 6

Nutritional Information:
Servings 6; Serving Size 2 cups (581g); Calories 320; Calories from fat 70; Total fat 8g; Cholesterol 35mg; Sodium 1030mg; Carbohydrate 28g; Dietary Fiber 6g..

Beef Soup Base and Seasoning 8 oz. jar
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar

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