Nif's Hearty Healthy Beef Barley Soup

5.0(5)

This is an awesome soup that I make and freeze in individual servings to take to work for lunch. You can also use pot barley, but it will have to cook longer. Enjoy!

by Nif_H·published 2009-01-06

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Low Cholesterol

Servings

1 huge pot of soup, 12 serving(s)

Total time

1h 5m

prep 20 min

Calories / serving

210 kcal

Ingredients (11)

serves

3/4 lb beef sirloin, trimmed, cubed into bite sized piecesbeef-sirloin
2 cups carrots, dicedcarrot
2 cups celery, dicedcelery
1 1/2 cups onions, dicedonion
2 cups potatoes, dicedpotato
2 garlic cloves, mincedgarlic
1 small shallot, minced (optional)shallot
2 (10 ounce) cans mushrooms, use juice too (if using whole mushrooms, cut in half)mushroom
1 3/4 cups pearl barleypearl-barley
12 cups nonfat beef broth (substitute chicken if no beef)
2 bay leavesbay-leaf

Instructions (3 steps)

01Spray large pot with extra virgin olive oil spray. Over med-high heat, lightly brown beef and then add veggies, except for mushrooms. Saute for a 3-5 minutes.
02Add broth, bay leaf, barley, mushrooms (with juice). Bring to boil.
03Lower heat and simmer for 30-60 minutes or until barley and veggies are tender. Remove bay leaves. Salt and pepper to taste.

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Rich recipe — supports nutrition-aware planning.