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A close-up of a white bowl filled with Hearty Beef and Vegetable Barley Soup, showing chunks of beef, carrots, celery, and barley.

Hearty Beef and Vegetable Barley Soup

I remember the first time I made Hearty Beef and Vegetable Barley Soup for my family after my diagnosis. The chilly air outside mirrored the cozy chaos in my kitchen as I chopped vegetables and simmered meat, the aroma wrapping around us like a warm hug. It felt like a bridge back to my childhood, full of family gatherings and comforting meals. With each spoonful, I was reminded that I could still honor those cherished flavors while respecting my dietary needs. That soup became a staple in our home, proving that even with restrictions, love and tradition could still be dished out in a bowl.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 10 people
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 beef chuck roast (3 pound)
  • 1/2 cup barley
  • 1 bay leaf
  • 2 tablespoons oil
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 1 onion, chopped
  • 1 package frozen mixed vegetables (16 ounce)
  • 4 cups water
  • 1 can chopped stewed tomatoes (28 ounce)
  • 4 beef bouillon cubes
  • 1 tablespoon white sugar
  • 1/4 teaspoon ground black pepper or more to taste
  • to taste salt

Equipment

  • Large pot or Dutch oven

Method
 

  1. Cut the beef chuck roast into bite-sized pieces. Season the beef with salt and pepper.
  2. Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the beef pieces in batches, then remove them from the pot and set them aside.
  3. Add the chopped carrots, celery, and onion to the pot. Cook them until they soften, about 5 to 7 minutes.
  4. Return the browned beef to the pot. Add the water, stewed tomatoes, beef bouillon cubes, bay leaf, barley, sugar, and pepper.
  5. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2 hours, or until the beef is tender.
  6. Stir in the frozen mixed vegetables. Continue to simmer, uncovered, for another 15 minutes, or until the vegetables are cooked through and the soup has thickened slightly.
  7. Remove the bay leaf. Taste the soup and add salt if needed. Serve hot.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 35gFat: 12gSaturated Fat: 4gCholesterol: 90mgSodium: 650mgPotassium: 700mgFiber: 6gSugar: 8gVitamin A: 4500IUVitamin C: 25mgCalcium: 50mgIron: 4mg

Notes

This soup freezes well. Cool it completely before transferring it to freezer-safe containers. For a gluten-free option, check that your bouillon cubes do not contain wheat, and use certified gluten-free barley if necessary.

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