Healthy Beef Barley Soup
- Ready In:
- 1hr 40mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 14.79 ml olive oil, Extra Virgin
- 680.38 g sirloin, bottom roast, Certified Angus Beef Brand
- 946.36 ml water
- 473.18 ml low sodium beef broth
- 473.18 ml celery, sliced
- 473.18 ml fresh mushrooms, sliced
- 236.59 ml carrot, sliced
- 236.59 ml onion, chopped
- 4.92 ml salt
- 14.79 ml rosemary, fresh chopped or 4.92 ml dried rosemary, crushed
- 2.46 ml pepper
- 1 garlic clove, minced
- 170.09 g can tomato paste
- 236.59 ml quick-cooking barley (or regular barley, precooked)
directions
- Trim fat from meat, cut meat into 1/2-inch cubes.
- In a dutch-oven sear meat in batches in olive oil; set aside.
- Add water, broth, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic to the Dutch oven and bring to boiling, reduce heat.
- Return meat to the pan.
- Cover and simmer 1 to 1-1/4 hours or until meat is tender, if necessary, skim fat.
- Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley is done.
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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.