Vegetable Beef & Barley Soup
Classic and comforting vegetable beef soup gets a nutritional boost with chewy barley.
Servings 4
Calories 392kcal
Ingredients
- 1 lb beef stew meat
- kosher salt and pepper
- 1 medium onion diced
- 2 carrots diced
- 3 celery stalks diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 c beef broth low sodium
- 46 oz can V8
- 1 tbs worcestershire sauce
- ½ c cooked barley hull-less or regular
- 2 c frozen mix vegetables
- fresh parsley and crusty bread to serve optional
Instructions
- Heat a large stew pot over medium high heat and spray with non-stick spray.
- Season beef with a heavy pinch of kosher salt and black pepper then add to hot pan.
- Let meat sear on both sides, about 3-4 minutes per side; remove from pan and set aside.
- Add diced onions, carrots and celery to the pot and saute for 8-10 minutes over medium heat until softened.
- Season veggies with thyme and oregano then stir in beef broth, V8 juice, barley and worcestershire sauce.
- Add beef back to the pan and bring soup to a boil.
- Stir in frozen veggies then simmer on low for 60-90 minutes or until beef is tender.
- Serve with fresh parsley and crusty, whole grain bread.
Nutrition
Calories: 392kcal | Carbohydrates: 52.2g | Protein: 34.4g | Fat: 4.8g | Saturated Fat: 2g | Polyunsaturated Fat: 2.8g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 1612mg | Fiber: 10.5g | Sugar: 19.3g