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Beef Barley Soup

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


Based on 10 servings per recipe.

  • 2 lbs Beef Stew Meat (diced 1 inch)
  • 4 tablespoons Vegetable Oil
  • 1 cup Chopped Onion
  • 1/2 cup Sliced Mushrooms
  • 1/2 teaspoon Garlic (minced)
  • 1/4 teaspoon Dried Thyme
  • 1 can (14.5 ounces) Chicken Broth (Low Sodium)
  • 3 cups Water
  • 1 (16 ounces) Frozen Package Vegetables
  • 2 (soaked) Potatoes (Diced)
  • 1/2 cup Barley


  1. Season beef with peper.
  2. Add 2 Tbsp oil to stew pot and saute 5 mins.
  3. Add 2 more Tbsp of oil and add onions, carrots and mushrooms.
  4. Saute for 5 mins and stir often.
  5. Add garlic and thyme and saute 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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