HEARTY BEEF BARLEY SOUP

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Servings: 6 servings
Calories: 414kcal

INGREDIENTS:

  • 1 1/2 lb. boneless chuck roast, cut into small cubes
  • 3 tbsp olive oil
  • 4 medium carrots, peeled and diced
  • 1 large onion, peeled and diced
  • 3 garlic cloves (minced)
  • 1 cup pearl barley (or hulled barley)
  • 2 tbsp tomato paste
  • 8 cups beef or chicken broth
  • 1 tsp dried thyme
  • salt and pepper to taste

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INSTRUCTIONS:

1 ) Heat up a large pot on high heat. Add the olive oil and beef. Cook, stirring occasionally, for about 10 minutes, until the liquids evaporate and the beef starts to brown.

2 )Reduce heat to medium and add onion, carrots, and garlic. Cook for about 5 minutes.
Add the tomato paste, thyme, salt, and pepper and mix everything well. Add the barley and beef (or chicken) broth.

3 )Reduce the heat to medium-low, and cook until the beef is very tender, for about 1 1/2 hours. Note: add extra broth if you’d like to thin out the soup a bit more.



YOU CAN ALSO ENJOY THIS AMAZING BREAKFAST OR DINNER SOLVING JAPANESE PANCAKES!

Nutrition
Calories: 414kcal | Carbohydrates: 33g | Protein: 26g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 166mg | Potassium: 687mg | Fiber: 7g | Sugar: 4g | Vitamin A: 6890IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 4mg

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