Beef and Barley Soup
Simple and comforting healthy soup made with barley, beef, and veggies. Easy to make, hearty, and filling.
Servings: 8
Ingredients
- 2 lb beef chuck roast cut into large bite-size pieces
- 2 tbsp cornstarch
- kosher salt and ground pepper to taste
- 2 tbsp olive oil divided
- 1 large onion diced
- 2 celery stalks chopped
- 2 large carrots peeled and sliced diagonally
- 8 oz button mushrooms halved or quartered
- 12 oz white potatoes peeled and cut into 1" cubes
- 8 cups low sodium beef broth
- 1/4 cup tomato paste
- 4 large cloves garlic pressed
- 2 tbsp Worcestershire sauce
- 1/2 cup uncooked pearl barley
- 1 bay leaf
Instructions
- Coat the beef pieces with cornstarch and season with salt and pepper.
- Heat the oil in a large dutch oven over medium-high heat.
- Add the beef pieces and cook, in 2 batches, until golden on both sides. Set aside.
- To the sauce pot sauté the onion, celery and carrots for 5 minutes, stirring occasionally.
- Add in the remaining ingredients together with the beef chunks.
- Bring the soup to a boil, then reduce heat to a low, and cook partially covered, for 30-40 minutes.
- When done, beef and veggies should be tender.
- Garnish with freshly chopped herbs, if desired, and serve.
Notes
- Serving size: 1 bowl, about 2 cups
- Use any cut of meat you prefer. If you don't like beef, you can use chicken.
- Instead of barley, you may use rice.
- Try to use fresh produce and not canned.
- If you don't have beef broth, you may use any other broth you have on hand
- Store remaining soup in the fridge for up to 4 days.
Nutrition
Calories: 368kcal | Carbohydrates: 26g | Protein: 30g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 694mg | Potassium: 1371mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3159IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 4mg