Beef Vegetable Barley Soup

Ingredients:

1 tablespoon cooking oil

12 ounces lean beef or lamb stew meat, cut into 1-inch cubes

4 cans (14 oz) lower-sodium beef broth

1 cup chopped onion

1/2 cup chopped celery

1 teaspoon dried oregano or basil, crushed

2 cloves garlic, minced

1/4 teaspoon ground black pepper

1 bay leaf

1 cup frozen mixed vegetables

1 can (14.5 oz) no-salt-added diced tomatoes, undrained

1 cup parsnip, peeled and cut into 1/2-inch-thick slices, or potato, peeled and cut into 1/2-inch cubes

2/3 cup quick-cooking barley

Instructions:

Step 1:

In a Dutch oven, heat oil over medium heat.

Add meat; cook and stir until meat is browned.

Stir in broth, onion, celery, oregano, garlic, pepper, and bay leaf.

Bring to boiling; reduce heat.

Cover and simmer for 1 1/2 hours for beef or 45 minutes for lamb.

Step 2:

Stir in frozen vegetables, undrained tomatoes, parsnip, and barley.

Return to boiling; reduce heat.

Cover and simmer about 15 minutes more or until meat and vegetables are tender.

Discard bay leaf.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of meat instead of beef or lamb?

Yes, you can substitute the beef or lamb with other lean meats such as chicken breast or turkey.

Ensure that the meat is cut into similar-sized cubes for even cooking and adjust cooking times as needed.

Is there a gluten-free option for the barley?

Yes, if you need a gluten-free option, you can substitute quick-cooking barley with quinoa or brown rice.

These grains will provide a similar texture and heartiness to the soup while being gluten-free alternatives.

Can I make this soup in a slow cooker or Instant Pot?

Absolutely! This soup can be adapted for slow cooker or Instant Pot cooking.

For a slow cooker, brown the meat and sauté the onions and garlic before transferring everything to the slow cooker and cooking on low for 6-8 hours.

For an Instant Pot, use the sauté function to brown the meat and sauté the vegetables before pressure cooking for about 20-25 minutes.

How can I adjust the sodium content of this soup?

To reduce the sodium content, opt for low-sodium or no-salt-added beef broth and diced tomatoes. You can also omit the added salt or use salt substitutes.

Additionally, choosing fresh vegetables instead of frozen ones can further reduce sodium intake.

Can I freeze leftovers of this soup?

Yes, this soup freezes well.

Allow it to cool completely before transferring it to airtight containers or freezer bags.

Frozen soup can be stored for up to 3 months.

Thaw overnight in the refrigerator before reheating on the stove or in the microwave.

Can I use a different type of oil for cooking?

Yes, you can use olive oil, vegetable oil, or any other cooking oil of your preference.

Just keep in mind that different oils may impart slightly different flavors to the soup.

What can I use instead of beef or lamb stew meat?

You can use other types of lean meat such as chicken breast, turkey, or even pork loin.

Adjust cooking times accordingly based on the type of meat you choose.

Is there a vegetarian version of this soup?

Yes, you can make a vegetarian version by omitting the meat and using vegetable broth instead of beef broth.

You can also add more vegetables like carrots, bell peppers, and mushrooms for added flavor and texture.

Can I use fresh herbs instead of dried ones?

Yes, you can use fresh oregano or basil instead of dried ones.

Just keep in mind that the flavor intensity may differ, so you might need to adjust the quantity accordingly.

What can I substitute for frozen mixed vegetables?

You can use fresh vegetables or a combination of your favorite vegetables instead of frozen ones.

Just ensure they are chopped into bite-sized pieces for even cooking.

Can I use pearl barley instead of quick-cooking barley?

Yes, you can use pearl barley, but it will require a longer cooking time.

Add it to the soup earlier in the cooking process and simmer until tender.

How can I make this soup more flavorful?

You can enhance the flavor of the soup by adding additional herbs and spices such as thyme, rosemary, paprika, or Worcestershire sauce.

Adjust the seasoning according to your taste preferences.

Can I make a larger batch of this soup and freeze it for later?

Yes, you can double or triple the recipe to make a larger batch of soup.

Once cooked, allow it to cool completely before transferring it to freezer-safe containers.

Frozen soup can be stored for up to 3 months.

What can I serve with this soup?

This soup pairs well with crusty bread, garlic bread, or a side salad.

You can also serve it with a sprinkle of grated Parmesan cheese on top for added flavor.

How long will this soup last in the refrigerator?

Properly stored in an airtight container, this soup will last in the refrigerator for 3-4 days.

Reheat individual portions as needed on the stove or in the microwave until heated through.