Beef Barley Soup


10 servings

Prep time: 30 mints



2 pounds beef stew meat (diced 1-inch cubes)

1/2 tsp. black pepper

1 cup onion, chopped

1/4 cup vegetable oil (divided)

2 diced carrots

1/2 cup mushrooms, sliced

1/4 tsp. dried thyme

1/2 tsp. minced garlic

3 cups of water

1/2 cup barley

1 can (14.5 oz.) low Sodium; chicken broth

2 diced and soaked potatoes

1 frozen package (16 oz.) of vegetables



Beef with pepper seasoning.

In a stew pot, add 2 tsp. of oil and sauté for 5 minutes.

Add 2 more tsp. of oil and add some mushrooms, onions and carrots. Saute and stir often for 5 minutes.

Add the thyme and garlic and sauté for 3 minutes. Add the water and chicken broth to the pot.

Add the mixed barley, potatoes, and vegetables. Mix and bring it to a boil.

Cover and minimize heat. Simmer for 1 to 1 and a half hours.


Nutrition per Serving

Calories; 270 kcal,

Protein; 23 g,

Sodium; 105 mg,

Phosphorus; 250 mg,

Dietary Fiber; 10 g,


Potassium; 678 mg.



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