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Beef Barley Soup

Beef Barley Soup

Table of Contents

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  • 1 tbsp. olive oil
  • 1 lb. well-trimmed lean boneless beef top sirloin, cut into 3/4″ cubes
  • 2 onions, halved and thinly sliced
  • 3 cloves garlic, minced
  • 1/2 tsp. dried thyme, crumbled
  • 8 oz. cremini mushrooms, sliced
  • 2 ribs celery, thinly sliced
  • 3 carrots, sliced
  • 1 parsnip, halved lengthwise and sliced
  • 1/4 c. no-salt-added tomato puree
  • 3 c. water
  • 3 1/2 c. low-sodium beef broth
  • 1 bay leaf
  • 1/2 c. pearl barley

Directions

    1. StepĀ 1In a Dutch oven or a large, heavy saucepan, heat the oil over medium heat. Lightly brown the beef for 3 minutes, or until the liquid evaporates.
    2. StepĀ 2Add the onions and garlic and cook for 3 minutes, or until the onions soften. Add the thyme and cook for 1 minute. Add the mushrooms and cook for 3 minutes, or until the mushrooms begin to soften. Add the celery, carrots, and parsnip and stir for 2 minutes.
    3. StepĀ 3Reduce the heat to medium low. Add the puree, water, broth, and bay leaf and simmer for 45 minutes.
    4. StepĀ 4Stir in the barley and simmer for 45 minutes, or until the barley is soft. Discard the bay leaf before serving.

Advertisement – Continue Reading Below

Advertisement – Continue Reading Below

Advertisement – Continue Reading Below1 tbsp. olive oil1 lb. well-trimmed lean boneless beef top sirloin, cut into 3/4″ cubes2 onions, halved and thinly sliced3 cloves garlic, minced1/2 tsp. dried thyme, crumbled8 oz. cremini mushrooms, sliced2 ribs celery, thinly sliced3 carrots, sliced1 parsnip, halved lengthwise and sliced1/4 c. no-salt-added tomato puree3 c. water3 1/2 c. low-sodiumā€¦
Ingredients:

  • 1 tbsp olive oil
  • 1 lb lean boneless beef round steak, cut into 1″ cubes
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 tsp garlic powder
  • 3 ribs celery, chopped
  • 1 onion, chopped
  • 1 zucchini, shredded
  • 3/4 cup barley
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 quarts (64 oz) reduced-sodium beef broth
  • 1 can (10.75 oz) low-sodium tomato soup

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