Beef and Barley Soup
A hearty soup packed with vegetables, plenty of super tender beef, and whole grain barley.
Servings: 8 servings
Ingredients
- 2 pounds beef chuck, cut into ½ inch cubes
- 4 teaspoons olive oil, divided
- 1 medium sweet onion, diced
- 1 stalk celery, diced
- 2 medium garlic cloves, minced minced
- 2 cups diced carrots,
- One 15 ounce can diced tomatoes
- 3 medium red potatoes, cubed
- ⅔ cup pearl barley
- 6 cups beef broth (or water and bouillon)
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 2 sprigs fresh thyme
- 1 medium bay leaf
- 1 cup frozen green beans
- fresh parsley (for garnish)
Instructions
- Season beef with salt and pepper. Place 2 teaspoons oil in the bottom of a pot. When hot, work in batches to brown the beef. Place on a plate once browned.
- Add remaining 2 teaspoons oil to pot and sauté the onions and celery over medium heat until softened. Add the garlic and cook 30 seconds.
- Add in the browned beef, carrots, tomatoes, potatoes, barley, broth, salt, pepper, thyme, and bay leaf. Bring to a boil, cover, reduce heat to low and let simmer 60-90 minutes or until beef is tender.
- Add the green beans and simmer 4 more minutes. Remove bay leaf and thyme sprigs. Serve garnished with parsley and a side of hearty bread.
Nutrition
Serving: 1serving | Calories: 399kcal | Carbohydrates: 37g | Protein: 29g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1169mg | Potassium: 1238mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5615IU | Vitamin C: 18mg | Calcium: 90mg | Iron: 5mg