Beef Soup Series – Part 2: Beef and Barley Soup

Beef Soup Series – Part 2: Beef and Barley Soup is a dairy free side dish. This recipe makes 10 servings with 234 calories, 12g of protein, and 9g of fat each. For $1.69 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 2745 would say it hit the spot. This recipe from A Family Feast requires onion, tomato, salt, and extra virgin olive oil. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is super. Try Beef Soup Series – Part 3: Hearty Beef Vegetable Soup, Beef Soup Series – Part 4: Hamburger Soup, and Beef Soup Series – Part 1: Brown Stock for similar recipes.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 75 minutes

 

Ingredients:

1 pound chuck beef, cut into small pieces

1 cup diced carrots

1 cup diced celery

1 teaspoon dried thyme

2 tablespoons extra virgin olive oil

2 cloves minced garlic

1 cup diced leeks

1 cup diced onion

1 cup pearl barley

Pepper

Salt

2 quarts brown stock (or beef stock)

1 can diced tomato

2 tablespoons tomato paste

½ cup diced white turnip

2 cups water

Equipment:

dutch oven

frying pan

Cooking instruction summary:

In a 10-quart pot or Dutch oven, heat olive oil over medium high heat.Place beef in oil and sear on all sides. Do not crowd the meat in the pan – brown the beef in batches.Add onion, celery, carrots and leeks and sauté for 3-5 minutes until vegetables are slightly tender. Add garlic and cook one more minute. Add tomato paste and cook an additional minute.Move mixture to sides of pan and place barley in center. Sauté for 2 minutes being careful not to burn the barley or mixture.Add all other ingredients except salt and pepper and bring to a boil. Bring to a simmer and cook for one hour and 15 minutes. Adjust seasoning with salt and pepper as needed.

 

Step by step:


1. In a 10-quart pot or Dutch oven, heat olive oil over medium high heat.

2. Place beef in oil and sear on all sides. Do not crowd the meat in the pan – brown the beef in batches.

3. Add onion, celery, carrots and leeks and sauté for 3-5 minutes until vegetables are slightly tender.

4. Add garlic and cook one more minute.

5. Add tomato paste and cook an additional minute.Move mixture to sides of pan and place barley in center. Sauté for 2 minutes being careful not to burn the barley or mixture.

6. Add all other ingredients except salt and pepper and bring to a boil. Bring to a simmer and cook for one hour and 15 minutes. Adjust seasoning with salt and pepper as needed.


Nutrition Information:

Quickview
233k Calories
12g Protein
8g Total Fat
28g Carbs
19% Health Score
Limit These
Calories
233k
12%

Fat
8g
13%

  Saturated Fat
2g
17%

Carbohydrates
28g
9%

  Sugar
7g
8%

Cholesterol
31mg
10%

Sodium
1043mg
45%

Get Enough Of These
Protein
12g
24%

Vitamin C
100mg
122%

Vitamin A
5131IU
103%

Zinc
4mg
28%

Vitamin B6
0.53mg
26%

Selenium
17µg
25%

Manganese
0.48mg
24%

Fiber
5g
24%

Vitamin B12
1µg
21%

Vitamin B3
3mg
20%

Phosphorus
169mg
17%

Vitamin K
17µg
17%

Potassium
518mg
15%

Folate
56µg
14%

Vitamin E
2mg
13%

Iron
2mg
13%

Magnesium
43mg
11%

Vitamin B2
0.18mg
11%

Vitamin B1
0.14mg
9%

Copper
0.18mg
9%

Vitamin B5
0.68mg
7%

Calcium
43mg
4%

covered percent of daily need
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Food Trivia

Eating eggs is taboo in some areas of because eggs are thought to make childbirth more difficult and to excite children.

Food Joke

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