Recipe of the Week! Beef-Barley Soup

It's still a little chilly outside... and after a day of playing in the snow banks, skiing, or even just shoveling, it's nice to come in and enjoy a bowl of goodness that will warm you from head to toe! This is one of those meals that can be made in a large batch and frozen in individual containers for later {I do that with ALL my soup recipes} therefore guaranteeing that there's always something for supper! In all reality, soups are one of those recipes that lend itself to whatever your likes are or whatever you have on hand... and you really can't go wrong with the gorgeous smells that fill your house while the soup simmers away. Pair this with a crusty bread and a light salad and you have a great meal sure to please!

Ingredients

• Cooking spray
• 3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
• 1 1/2 cups thinly sliced carrot
• 1 1/2 cups thinly sliced celery
• 2/3 cup chopped onion
• 1 (8-ounce) package presliced mushrooms
• 4 cups fat-free, less-sodium beef broth
• 1 bay leaf
• 2/3 cup uncooked pearl barley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

1. Heat a Dutch Oven** over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.

**A standard stock pot may be substituted for a Dutch Oven.