Classic Beef and Barley Soup
Try this classic recipe today. Beef Chuck Roast is slow-cooked with barley and vegetables for a delicious soup that will feed a crowd.
-
1 hr
30 min -
6
SERVINGS -
420
Cal -
31 g
Protein
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 uncooked medium pearled barley
- 1 tablespoon balsamic vinegar
Cooking:
-
Heat oil in stockpot over medium heat until hot. Brown half of beef Arm Chuck Roast Boneless; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.
Cook's Tip: Beef Stew Meat may be substituted for beef Arm Chuck Roast. -
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.
Cook's Tip: You may add additional vegetables for a heartier soup such as green beans, snap peas, broccoli and cauliflower. Add to stockpot with onions, celery and carrots.
Nutrition:
415 CALORIES
0 % *
7g SAT FAT
0 % DV **
31g PROTEIN
0 % DV
3.5 mg IRON
0 % DV
7 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 415 Calories; 171 Calories from fat; 19g 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 NE Niacin; 0.6 mg Vitamin B6; 1.8 mcg Vitamin B12; 7 mg Zinc; 33.2 mcg Selenium; 116.5 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.
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