Mexican Beef and Barley Soup-Wendy1 pound ground beef, 90% lean
1 small onion
1 tablespoon olive oil
3 cups low sodium broth, beef or Mexican bouillon
2 cups chunky salsa, medium or hot
1/2 cup quick cooking barley
2 (15oz) cans red kidney beans, rinsed and drained
4 tablespoons low-fat sour cream
1 teaspoon paprika
Brown beef and onion in olive oil in 12 inch skillet. Drain. Add broth, salsa and barley. Bring to boil. Reduce heat to medium; cook, uncovered, 15 mnutes. Add beans, heat through. Ladle into soup bowls. Garnish with dollops of sour cream, dusted with paprika.