Mushroom, Barley And Beef Soup

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 tablespoon canola oil
• 8 -12 ounces extra lean ground beef
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 lb mushroom, chopped
• 1 -2 carrot, chopped
• 1 stalk celery, chopped
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 4 cups beef stock, low sodium
• 3 cups water
• 1/3 cup barley
• 1 bay leaf, crushed
• 19 ounces black beans, rinsed and drained
• salt & pepper

Recipe

• 1 in a large deep pot heat oil over medium high heat and cook beef until no longer pink.
• 2 reduce heat to medium, and add onion abnd garlic; stir and cook for 5 minutes.
• 3 add mushrooms, carrots, celery and thyme and cook for about 15 minutes or until mushroom liquid has evaporated.
• 4 add tomato paste, vinegar, salt and pepper, stir to coat vegetables.
• 5 add stock, water, bay leaf and barley, bring to a boil.
• 6 reduce heat and simmer gently , about 45 minutes, until barly is tender.
• 7 add beans and heat through.
• 8 remove bay leaf.