Beef Barley Soup - Hearty Soups

Canola oil

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 potato diced

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

Heat a Dutch oven over medium-high heat. Coat pan with canola oil. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, and onion, 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 and diced potato; cover and simmer 30 minutes or until pearl barley and potato is tender. Stir in salt and pepper. Discard bay leaf.