Beef and Barley Soup
A hearty soup focused on two ingredients. This is a medium thick soup.
- Preparing Time: 30 minutes
- Total Time: 3 hours
- Served Person: 6
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1 cup diced tomatoes
- 1 large bay leaf
- 2 beef bouillon cube
- 1 stalk celery finely chopped
- 1/2 cup all purpose flour
- 1 lb beef chuck cubed
- 1 cup barley pearled
- i ea onion diced finely
- 2 tbs oil vegetable
- 5-6 cups water
- Carbohydrate 38.7803288826462 g
- Cholesterol 0.156 mg
- Fat 18.7896271675853 g
- Fiber 6.56710851787372 g
- Protein 5.27894482712272 g
- Saturated Fat 2.492884464574 g
- Serving Size 1 1 Serving (188g)
- Sodium 23.6398308797269 mg
- Sugar 32.2132203647725 g
- Trans Fat 1.00650588637484 g
- Calories 339 calories
Cube the beef into 1/2 to 3/4 inch cubes. Dredge in flour, salt and pepper. Brown beef in the hot oil in a dutch oven Remove beef. Saute onions and celery until softly caramelized, about 5-6 minutes. Return the beef to the pan. Add tomatoes, water, bouillon bay leaf and bring to a boil. Add the barley. Reduce heat and simmer for 2 - 3 hours. If soup becomes too thick, add water. Barley will blossom as it cooks.
