Beef Barley Soup

2 HOURS | NOT TOO TRICKY | SERVES 7

nutrition per serving:

455 calories, 31g protein, 40g Carbs, 21g fat, 7g sugar

ingredients

• 2 lbs beef sirloin, cut into 3/4-inch cubes
• 3 tbsp olive oil
• 3 carrots, chopped
• 2 ribs of celery, chopped
• 1 large yellow onion, chopped
• 3 tbsp tomato paste
• 4 cloves of garlic, minced
• 2 (32 oz) cartons of beef broth (8 cups)
• 1 tbsp of soy sauce
• 2 tbsp of Worcestershire sauce
• 2 tsp minced fresh rosemary, or 1/2 tsp dried
• 2 tsp minced fresh thyme, or 1/2 tsp dried
• salt and freshly ground black pepper
• 1 cup pearl barley
• 3 tbsp minced fresh parsley

directions

1. Heat 1 Tbsp olive oil in a large pot over medium-high heat.
2. Add 1/2 or 1/3 of the beef cubes, adding just enough not to overcrowd.
3. Season with salt and pepper.
4. Sear the beef until golden brown on bottom, about 3 minutes then flip and cook 1 minute longer.
5. Transfer beef in pot to a plate and repeat process with remaining beef adding in another 1 Tbsp oil to pot.
6. Add 1 Tbsp oil to the empty pot.
7. Add carrots, celery and onion and saute 3 minutes.
8. Add tomato paste and garlic and saute 1 minute longer.
9. Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme and season with salt and pepper to taste.
10. Return beef to pot.
11. Bring mixture to a simmer then reduce heat to low, cover and simmer for 30 minutes.
12. Add barley, cover and simmer until cooked through and beef is tender, about 45 – 60 minutes longer.
13. Stir in parsley. Serve warm.