Classic Beef and Barley Soup
Ingredients icon 12 Ingredients
Servings icon Makes 6 servings.
Time icon 1-1/2 hours

Ingredients

  • 1 beef Arm Chuck Roast, Boneless, cut into 3/4-inch pieces (about 2 pounds)

  • 1 tablespoon vegetable oil

  • 1 teaspoon pepper

  • 1/2 teaspoon salt

  • 2 cups chopped onions

  • 1 cup diced celery

  • 1 cup diced carrots

  • 2 tablespoons minced garlic

  • 2 teaspoons dried thyme leaves

  • 6 cups reduced-sodium beef broth

  • 3/4 cup medium pearled barley

  • 1 tablespoon balsamic vinegar

Preparation

  1. Heat oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.

  2. Add onions, celery, carrots , garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley.  Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or until beef is fork-tender. Stir in balsamic vinegar.

Nutrition Information

Nutrition information per serving: 415 Calories; 171 kcal Calories from fat; 19 g Total Fat; 7 g Saturated Fat; 8 g Monounsaturated Fat; 99 mg Cholesterol; 760 mg Sodium; 29 g Total Carbohydrate; 6 g Dietary Fiber; 31 g Protein; 3.5 mg Iron; 5.9 mg Niacin; 0.6 mg Vitamin B6; 1.8 mcg Vitamin B12; 7 mg Zinc; 33.2 mcg Selenium; 116.5 mg Choline;

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