Caribbean Beef Barley Soup with Vegetables
Embrace the vibrant flavors of the Caribbean with this hearty and wholesome Caribbean Beef Barley Soup with Vegetables. Featuring tender, seared beef stew meat simmered in a richly spiced beef broth infused with aromatic allspice, thyme, and oregano, this soup is as comforting as it is flavorful. Packed with nutrient-dense ingredients like pearl barley, sweet potatoes, green beans, and a medley of colorful vegetables, this dish offers the perfect balance of taste and nutrition. A splash of lime juice and a sprinkle of fresh parsley bring a bright, zesty finish to every spoonful. Ready in under two hours, this one-pot wonder is ideal for cozy family dinners or meal prep for the week. Bursting with warmth and Caribbean-inspired flair, this soup is sure to become a new go-to favorite!
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Recipe Information
Ingredients
- 1.5 pounds Beef stew meat
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 3 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 1 medium Bell pepper, diced
- 1 cup Cherry tomatoes, halved
- 2 units Bay leaves
- 0.5 teaspoon Allspice
- 1 teaspoon Thyme
- 1 teaspoon Dried oregano
- 8 cups Beef broth
- 0.75 cup Pearl barley
- 1 medium Sweet potato, peeled and diced
- 1 cup Frozen green beans
- 1 tablespoon Lime juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the beef stew meat with salt and black pepper.
In a large soup pot, heat the olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced carrots, celery, and bell pepper. Sauté for 5 minutes, stirring occasionally.
Return the seared beef to the pot and add the cherry tomatoes, bay leaves, allspice, thyme, and oregano. Stir to combine.
Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 45 minutes.
Add the pearl barley to the soup and stir well. Continue simmering uncovered for another 25-30 minutes, or until the barley is tender.
Stir in the diced sweet potato and cook for an additional 15 minutes, or until the sweet potato is tender.
Add the frozen green beans and simmer for 5 more minutes.
Remove the bay leaves, then stir in the lime juice and fresh parsley.
Taste and adjust seasoning if needed, then serve hot.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1652 mg | 72% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.2 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
