Vegetable, Beef, & Barley Soup
Enjoy a chilly day a bit more by mixing up a pot of this delicious homemade soup, chocked full of vegetables, beef, and barley. It’ll do your body good.
Servings: 4
Calories: 578kcal
Cost: $7
Ingredients
- 1 tablespoon olive oil
- 1 lb chuck steak cubed
- 1 onion (1 cup chopped)
- 2-3 carrots (1 cup chopped)
- 2 rib celery (½ cup chopped)
- ½ cup pearl barley
- 4 cup vegetable broth
- 15 oz tomato sauce
- 1 15-ounce can garbanzo beans rinsed and drained
- ½ green bell pepper (½ cup chopped)
- ½ cup frozen green peas thawed
- 1 teaspoon herbes de Provence
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
Instructions
- In a large stockpot over medium heat, heat the oil until shimmering. Brown the steak cubes on all sides for 5 minutes
- Add the onion, carrot, celery, and barley to the pot. Cook until the onions turn translucent, 5 to 7 minutes.
- Stir in the broth, tomato sauce, chickpeas, bell pepper, peas, herbes de Provence, salt, and pepper. Simmer until the barley and vegetables are tender, 20 to 30 minutes.
- MAKE IT AHEAD: Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.
Notes
Nutritional values are approximate and are based on ¼ of the recipe. Refrigerate leftovers promptly and use within 4 days.
Nutrition
Calories: 578kcal | Carbohydrates: 60g | Protein: 34g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 2189mg | Potassium: 1256mg | Fiber: 14g | Sugar: 15g | Vitamin A: 6289IU | Vitamin C: 32mg | Calcium: 103mg | Iron: 7mg