All you need:
2 pounds boneless arm roast
2 (32 oz each) containers Hy-Vee beef broth
1 large onion, coarsely chopped
1/2 c. hulled barley*, rinsed
2 tsp Hy-Vee Worcestershire sauce
1 tsp Hy-Vee dried thyme
1 tsp Hy-Vee dried oregano
1 bay leaf
Hy-Vee salt and Hy-Vee black pepper, to taste
1 (14.5 oz) can Hy-Vee diced tomatoes, drained
1 c. coarsely chopped celery
2 c. coarsely chopped carrots
8 oz baby bella mushrooms, sliced
1/2 c. water
1/2 c. wild rice, rinsed
All you do:
Trim excess fat from roast.
In a large stock pot or Dutch oven, bring broth to a boil. Add roast, onion, barley, Worcestershire sauce, thyme, oregano, bay leaf, salt and pepper. Return to boiling; reduce heat, cover and simmer for 1-1/2 hours.
Remove meat from pot; cut into bite-size chunks and return to pot. Add tomatoes, celery, carrots, mushrooms, water and wild rice. Return to boiling. Reduce heat, cover and simmer 45 minutes or until vegetables are tender. Remove bay leaf.
To freeze for later, cool soup. Divide between two 1-gallon freezer bags. Seal, label and freeze up to 3 months. Thaw in refrigerator for 48 hours. Reheat in a stock pot or Dutch oven until heated through.
*If using pearled barley, which only takes 45 minutes to cook, wait to add it with the tomatoes.
Nutrition information per serving:
Dietary Fiber: 4g
Saturated Fat: 1.5g
Trans fats: 0g
Daily nutritional values:
90% vitamin A
10% vitamin C