Mushroom-Beef Barley Soup

PREP 20 MIN COOK 30 MIN SERVES  4

1 (32-oz) carton low-sodium beef broth
1 cup water
1/2 cup quick-cooking barley
2 tsp canola oil
2 leeks, cleaned and sliced (white and light green parts only)
1 carrot, chopped
3/4 lb boneless sirloin steak, trimmed and cut into 1/2-inch pieces
3 garlic cloves, minced
12/ tsp pumpkin pie spice
1/2 lb oyster or cremini mushrooms, sliced
1/4 lb shiitake mushrooms, stems removed and caps thinly sliced
2 cups chopped fresh kale (from 1-lb bag)


1. Bring broth, water, and barley to boil in large Dutch oven.
Reduce heat and cook, covered, until barley is tender, about 12 minutes.

2. Meanwhile, heat oil in large nonstick skillet over medium-high heat.
Add leeks and carrot; cook, stirring frequently, until softened, about 3 minutes.
Add beef and cook, stirring occasionally, until browned, about 3 minutes.
Add garlic and pie spice; cook, stirring frequently, until fragrant, about 30 seconds.
Add mushrooms and cook, stirring occasionally, until mushrooms soften, about 4 minutes.

3. Stir vegetable mixture and kale into Dutch oven.
Reduce heat and simmer, covered, until kale is tender, about 5 minutes.

PER SERVING (1 3/4 CUPS): 325 CAL, 7 G TOTAL FAT, 2 G SAT FAT, 0 G TRANS FAT, 55 MG CHOL, 146 MG SOD, 36 G TOTAL CARB, 3 G TOTAL SUGAR, 7 G FIB, 32 G PROT, 110 MG CALC.
PointsPlus value: 8


Tried this one out and everyone liked it. I didn't add any pumpkin pie spice and kale since I couldn't find these at the grocery store (at the time) just prior to making this recipe. I also didn't use a Dutch oven. However over all this soup still turned out delicious and the portion size is fairly generous! For lunch I ended-up having just 1/2 a portion!