Beef Barley Soup

Beef Barley Soup
PREP 10 minutes COOK 8 hours
PER SERVING Calories: 362 Saturated Fat: 3g Trans Fat: 0g Carbohydrates: 32g Fiber: 7g Sodium: 634mg Protein: 40g

This hearty soup is perfect after a long day of outdoor winter activities. It has complex carbohydrates from the barley and satiating protein from the beef. The soup is savory and satisfying on its own or served with Whole-Grain Dinner Rolls (here).

8 ounces beef stew meat, trimmed of fat and cut into 1-inch cubes ¼ cup pearl barley 1 cup diced onion 1 cup diced carrot 1 teaspoon fresh thyme ½ teaspoon dried oregano 2 cups low-sodium beef stock ⅛ teaspoon sea salt

1. Put all the ingredients in the slow cooker and stir to combine.

2. Cover and cook on low for 8 hours. The meat should be tender and the barley soft.

VARIATION TIP Have additional vegetable scraps lying around? Pretty much any mild-flavored vegetable or herb will work well in this soup. Consider adding parsnips, potatoes, green beans, mushrooms, rosemary, or parsley.

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