Beef-Barley Soup
Cheddar-Chive Biscuits
Ingredients
- 1 (8-oz) pkg chopped onions (about 1 cup)
- 2 (14.5-oz) cans diced tomatoes with basil, garlic, and oregano
- 1 (6-oz) can tomato paste with Italian herbs
- 3 cups low-sodium beef broth
- 5 sprigs fresh thyme
- 6 cloves garlic, chopped
- ½ tsp salt
- ½ tsp pepper
- 1 (2-lb) boneless chuck roast, well trimmed and cubed
- 1 cup quick barley
Instructions
- Combine onion, tomatoes, tomato paste, broth, thyme, garlic, salt, and pepper in a 5- to 7-quart slow cooker; stir well. Add beef. Cover and cook on LOW 8 hours or until meat is tender.
- Stir in barley. Cook, uncovered, on HIGH 10 to 15 minutes or until barley is tender.
Side Dish Ingredients
- 6 frozen Cheddar, chive, and garlic biscuits (such as Furlani)
Side Dish Instructions
- Bake biscuits according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
359
|
170
|
529
|
| Fat (g) | 7 | 10 | 17 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 35 | 4 | 39 |
| Carb (g) | 38 | 15 | 53 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 1037 | 260 | 1297 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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