Recipe: Beef and Barley Soup

Total Time: 65 minutes

Yield: 6 serving(s)

Ingredients

• 2 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups (2 containers) beef broth
• 2 teaspoon thyme
• 2 bay leaves
• 1 teaspoon crushed red pepper flakes
• 1 lb cubed lean beef or stew meat
• 2 tablespoons garlic minced
• 1 yellow onion diced
• 4 carrots sliced
• 3 stalks celery sliced
• 2 cups kale chopped
• 3/4 cup sliced mushrooms
• 1 cup frozen peas
• 1 cup barley rinsed off and strained

Directions

1. Wash and prep all veggies and ingredients.
2. Heat a large pot or dutch oven with 2 tablespoons olive oil, add in stew meat and salt & pepper. Cook until browned then remove meat setting aside for later, but keep the oil remaining in the pot to cook the veggies in.
3. Add in garlic, onion, carrots, celery, thyme, crushed red pepper, and bay leaves cook 3-5 minutes until veggies are cooked yet crisp. Add in kale and mushrooms cooking all the veggies another 2-3 minutes.
4. Add 6 cups of beef broth to the veggies and bring to a boil. Once boiling add in the frozen peas and barley and boil 2 minutes then reduce heat to a simmer.
5. Add the stew meat back to the soup and cover with a lid. Let the soup simmer 40 minutes before serving.
6. Remove the bay leaves from the pot. Garnish with parsley or shredded Parmesan cheese.You may need additional salt and pepper to taste.

Nutrition Information Per Serving

From the kitchen of: Team Get Healthy U