Ingredients for Beef And Vegetable Barley Soup
- Chuck Steaks
- Olive Oil
- 1 large onion, chopped
- Garlic Clove
- 1 teaspoon dried oregano
- Beef Bouillon Cubes
- 8 cups beef broth or water
- 2 bay leaves
- Carrots
- 1 cup barley
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How to Make Beef And Vegetable Barley Soup
- In a large pot or Dutch oven, brown 1.5 lbs beef stew meat over medium-high heat with 2 tablespoons olive oil. Remove beef and set aside.
- Add 1 large chopped onion and 4 cloves minced garlic to the pot. Cook until softened, about 5 minutes.
- Return the beef to the pot. Add 8 cups of beef broth or water, 1 teaspoon dried oregano, 2 beef bouillon cubes, and 2 bay leaves.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- Add 1 cup barley, 2 medium diced carrots, 2 medium diced potatoes, and 1 cup chopped vegetables of your choice (e.g., celery, peas, green beans).
- Increase heat to medium, partially cover, and cook for another 30 minutes, or until the barley is tender and the vegetables are cooked through. Season with salt and pepper to taste. Remove bay leaves before serving.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
10g
Fat
48g
Carbs
7g
