Soups On!

Nothing takes the chill off fall like a hearty steaming bowl of soup

EASY BEEF BARLEY SOUP

Prep Time: 15 minutes

Cook Time: 55 minutes

Yield: 4 servings

½ lb lean ground beef (90% lean)

2 large fresh mushrooms, sliced

1 celery rib, chopped

1 small onion, chopped

2 tsp all-purpose flour

3 cans (14½ oz. each) reduced-sodium beef broth

2 medium carrots, sliced

1 large potato, peeled and cubed

½ tsp pepper

1/8…› tsp salt

1/3…“ cup medium pearl barley

1 can (5 oz.) evaporated milk

2 tbsp tomato paste

1. In a Dutch oven over medium heat, cook and stir the beef, mushrooms, celery and onion until meat is no longer pink, then drain. Stir in flour until blended, and gradually add broth. Stir in the carrots, potato, pepper and salt. Bring to a boil. Stir in barley.

2. Reduce heat, then cover and simmer for 45-50 minutes or until barley is tender. Whisk in milk and tomato paste, and heat through.

NUTRITIONAL INFORMATION

Amount Per Serving (1¾ cups): 317 calories, 7 g fat, 45 mg cholesterol, 753 mg sodium, 42 g carbohydrate, 10 g sugars, 6 g fiber, 21 g protein.

ZESTY CHICKEN TORTELLINI SOUP

Prep Time: 40 minutes

Cook Time: 10 minutes + freezing

Yield: 6 servings (2½ quarts)

4 cups reduced-sodium chicken broth

4 cups reduced-sodium beef broth

6 boneless skinless chicken thighs (about 1½ lbs)

4 medium carrots, sliced