Beef-Barley Soup

Ingredients

• 1  bay leaf 
• 0.5 teaspoon pepper black
• 1.5 cups carrots thinly sliced
• 1.5 cups celery thinly sliced
• 0.8 pound chuck roast boneless trimmed cut into 1/2-inch pieces
• 4 cups less-sodium beef broth fat-free
• 8 ounce pre mushrooms 
• 0.7 cup onion chopped
• 0.7 cup pearl barley uncooked
• 0.5 teaspoon salt 

Equipment

• frying pan
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
2. Add beef to pan; cook 4 minutes or until browned, stirring frequently.
3. Remove beef from pan.
4. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates.
5. 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.