Beef Barley Soup

I LOVE the soft chewy texture of barley. This recipe is super versatile, you can use ground turkey, chicken, or bison instead of the beef. It can also be made with cubed stewing beef instead of ground. I hope your family love it as much as mine!

• 1 tbsp olive oil

• 2 stalks of celery, diced

• ½ red or yellow onion, diced

• 3 carrots, peeled and diced

• 1 cup green beans, chopped

• 1/2 tsp each salt & pepper

• 1 beef or vegetable stock bullion cube, crumbled

• 6 cups water

• ½ small can tomato paste

• ½ large can diced tomatoes

• 1 tbsp Worcestershire sauce

• 2 bay leaves

• ¾ cup pearl barley, rinsed

1. In a large pot on medium heat, sauté the onion, celery, carrots, and green beans in the oil until onions become soft.

2. Add the ground beef, stirring often to ensure the beef separates into small pieces and cooks evenly.

3. Once beef is brown, add the remainder of the ingredients to the pot. Mix well. Cover and simmer for 35 minutes or until barley is tender. Enjoy!

Tip: If you have fresh parsley on hand, add it just before serving - yum!

Details for the whole soup: 1358 calories, 116gC, 128gP, 24gF

Details per serving (recipe makes 5 servings): 272 calories, 24gC, 32gP, 5gF

Thoughts or questions about this recipe? Share your feedback or ask anything!