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Beef Barley Soup

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Ingredients

300 g Beef Shoulder clods and younger meat work the best for such soup recipe, you don’t need any fillets for this kind of dish
300 g Carrot
180 g Celery
1 tsp Five Peppers Mix The diversity of peppercorns makes the final taste more complex
1 tbsp Kosher Salt
250 g Onions
200 g Pearl Barley
100 g Sweet Peppers Red one will create more contrast close to celery and spinach
150 g Spinach Baby spinach contains more nutrients, so don’t hesitate to take and use it for this healthy soup
3 tbsp Sunflower oil Any other oil kinds may substitute this one easily
3 l water

Nutritional information

567 g
Serving Size

Amount Per Serving

241
Calories

Calories from Fat 87

10 g
Total Fat

Saturated Fat 2 g, Trans Fat 0 g

25 mg
Cholesterol
978 mg
Sodium
544 mg
Potassium
28 g
Total Carbohydrates

Sugars 4 g

7 g
Dietary Fiber
11 g
Protein

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Beef Barley Soup

Features:
  • Low-Calorie
Cuisine:
Enjoy the unique texture of pearl barley and variety of vegetables hidden within this beef soup.
  • 6 h 40 min
  • Serves 8
  • Medium

Ingredients

Directions

Cooking healthy and nutritious meals can be incredibly easy if you choose lean beef or veal stocks as the base for your soups enhanced with a plethora of various vegetables. Celery stalks, peppers, carrots and greens make this soup so bright and colorful that it will satisfy even picky eaters who don’t consider themselves as fans of liquid food.

Steps

1
Done

Prepare all the stuff you need for this soup, wash your meat and vegetables, peel everything beforehand. Check any impurities in your baby spinach and sort it out. Measure the cereals and water.

2
Done

The pearl barley always requires more time for cooking, that’s why it’s essential to soak it beforehand at least for six hours.

3
Done

Peel and cut your carrots into strips. Preheat some sunflower oil and start frying.

4
Done

Slice the onions into half-rings, don’t make them too thin. Add them to your carrots.

5
Done

Don’t make the bits too small when cutting your beef.

6
Done

Once the meat is cut, transfer it to your vegetables.

7
Done

Chop the celery stalks and sweet peppers while the beef is still frying.

8
Done

Same way, grind some peppercorns, as it takes some time for the meat to get prepared.

9
Done

Transfer the soaked pearl barley into the wok and let it evaporate before adding the boiling water.

10
Done

After cooking the pearl barley for ten minutes, check its readiness. If it’s almost cooked, add the previously cut sweet peppers and celery stalks.

11
Done

A few minutes later, season your soup with the pepper blend and transfer the leaves of baby spinach. Don’t overcook it.

12
Done

The soup should be salted once it’s almost ready.

13
Done

Let your beef barley soup stand for ten minutes before serving it, so it absorbs all the flavors.

14
Done

Serve this fabulous and nutritious soup while it’s still warm.

Iv Olendr

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