Beef Barley Soup
This Beef Barley Soup is an easy, hearty dinner idea that is loaded with tender chunks of beef, barley and vegetables. It's a healthy meal that is perfect for making ahead for a busy week!
Servings: 6 servings
Ingredients
- 1 tablespoon oil
- 1 pound beef cut into cubes I used chuck roast
- 1 diced onion
- 3-4 diced carrots
- 2 ribs chopped celery
- 2 teaspoons minced garlic
- 1 ½ teaspoons salt
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 5 cups low sodium beef broth
- ¾ cup pearl or pot barley rinsed
- 3 tablespoons tomato paste
- 2 bay leaves
- fresh parsley for garnish
Instructions
- In a large Dutch oven or soup pot, heat 1 tablespoon oil over medium-high heat, add 1 pound beef cut into cubes, and cook until browned on each side, about 2 minutes per side. Remove from the pot and set aside.
- To the pot, add 1 diced onion, 3-4 diced carrots, and 2 ribs chopped celery. Cook and stir for 3-4 minutes, until onion is translucent.
- Add 2 teaspoons minced garlic, 1 ½ teaspoons salt, 1 teaspoon dried thyme, and ½ teaspoon black pepper. Cook and stir for 1 minute.
- Stir in 5 cups low sodium beef broth, ¾ cup pearl or pot barley, 3 tablespoons tomato paste, and 2 bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low. Add the beef back to the pot, cover and simmer for 35-45 minutes, stirring occasionally, until barley and carrots are tender.
- Serve with a sprinkle of fresh parsley if desired.
Nutrition
Calories: 298kcal | Carbohydrates: 28g | Protein: 22g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1131mg | Potassium: 1122mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10896IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 3mg
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