Beef & Barley Soup
Created by sweetcheeks on October 7, 2018
- Servings: 4
- Prep Time: 30m
- Cook Time: 120m
- Recipe #30552
Ingredients
- 2 to 3 tablespoons olive oil (or other oil)
- 1 to 1 1/2 pounds beef chuck (sliced into cubes, or stewing beef)
- Season salt and pepper
- 6 cups mixed vegetables (cut in small pieces, i.e.: onions, carrots, rutabaga, and/or potatoes)
- 125 ml dry barley (1/2 cup pot or pearl barley)
- 1 tetra pack (900 ml) low-sodium beef broth
- 3 cups water (more if needed)
- 3/4 cup tomato sauce
- 1/2 teaspoon dried dill
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 2 teaspoons garlic powder
- 1 bay leaf
- 3 cups water (more if you need)
- Salt and black pepper, to taste
How to Make
-
Step 1: Heat oil in Dutch oven over medium-high heat. Sprinkle some seasoned salt and pepper over the cubes. Brown in hot oil.
-
Step 2: Stir in remaining ingredients. Bring to a boil. Reduce heat to simmer; cover and cook for about 2 hours or until beef and barley are tender. Season with salt and pepper during cooking.
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Step 3: Discard bay leaf before serving.
Nutritional Facts
- Serving Size: 1 (1002.5 g)
- Calories 481.3
- Total Fat - 28.1 g
- Saturated Fat - 9.4 g
- Cholesterol - 103.2 mg
- Sodium - 1284.2 mg
- Total Carbohydrate - 27.2 g
- Dietary Fiber - 8.3 g
- Sugars - 8.4 g
- Protein - 29.6 g
- Calcium - 121.6 mg
- Iron - 5.6 mg
- Vitamin C - 15.9 mg
- Thiamin - 0.2 mg