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Beef Barley Soup

Dinner, Lunch, Soups, Low Phosphorus, High Potassium, High Protein, Low Sodium

Ingredients

Based on 10 servings per recipe.

  • 1/2 teaspoon black pepper
  • 2 lbs beef stew meat, diced 1 inch cubes
  • 1/4 cup vegetable oil, divided
  • 1 cup chopped onion
  • 1/2 cup sliced mushrooms
  • 2 carrots, diced
  • 1/2 teaspoon garlic, minced
  • 1/4 teaspoon dried thyme
  • 1 can (14.5 ounces) chicken broth, low sodium
  • 3 cups water
  • 1 frozen package (16 ounces) of vegetables
  • 2 potatoes, soaked and diced
  • 1/2 cup barley

Preparation

  1. Season beef with pepper.
  2. Add 2 tablespoons oil to stew pot and saute 5 minutes.
  3. Add 2 more tablespoons of oil and add onions, carrots and mushrooms.
  4. Saute for 5 minutes and stir often.
  5. Add garlic and thyme and saute for 3 mins.
  6. Add chicken broth and water to pot.
  7. Add mixed vegtables, potatoes and barley.
  8. Stir and bring to boil.
  9. Cover and reduce heat.
  10. Simmer 1 to 1 1/2 hours.

About This Recipe

Packed with protein and fiber, this soup is easy to make ahead and reheat for a quick meal.

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