Vegetables Idea of Hearty Beef Barley Soup Recipes

Beef Barley Soup Recipes One of my all-time favorites is beef barley soup. I don’t eat beef often but sometimes I crave the flavor and I know the B-12 found in beef is good for me. In addition to its fiber, barley is also a good source of niacin a B vitamin that provides numerous protective actions against cardiovascular risk factors.

Beef Barley Soup Recipes

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Ingredients

  • 1 pound beef top round steak, cut into 1/2-inch cubes
  • 1 tablespoon canola oil
  • 3 cans (14-1/2 ounces each) beef broth
  • 2 cups water
  • 1/3 cup medium pearl barley
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 3 tablespoons minced fresh parsley
  • 1 cup frozen peas

Directions

  1. In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through. Yield: 9 servings (2-1/4 quarts).

Eating a serving of whole grains, such as barley, at least 6 times each week is a good idea, especially for postmenopausal women with high cholesterol, high blood pressure or other signs of cardiovascular disease (CVD).  If you prefer not to eat beef this soup would be great with lamb, chicken or turkey.

Beef Barley Soup Recipes