Low Carb Hearty Beef Barley Soup
Warm up with a bowl of Low Carb Hearty Beef "Barley" Soup, a satisfying twist on a classic comfort food that swaps out traditional barley for nutrient-rich turnips and zucchini, making it a perfect keto-friendly and gluten-free option. This one-pot wonder features tender, caramelized chunks of beef chuck simmered in a savory broth with aromatic vegetables like mushrooms, carrots, celery, and garlic, all enhanced with the earthy flavors of thyme and bay leaves. Ready in under two hours, this high-protein, low-carb soup is ideal for meal prep or a cozy family dinner. Garnished with fresh parsley for a vibrant finish, each spoonful is a nourishing blend of robust flavors and wholesome ingredients. Whether you’re embracing a low-carb lifestyle or just seeking a hearty and healthy meal, this soup delivers comfort and nutrition in every bite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1.5 pounds Beef chuck, cut into 1-inch cubes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 3 units Celery stalks, chopped
- 3 medium Carrots, sliced
- 8 ounces Mushrooms, sliced
- 6 cups Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 2 units Bay leaves
- 2 medium Turnips, peeled and cubed
- 1 medium Zucchini, diced
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium-high heat.
Season the beef cubes with salt and black pepper.
Brown the beef cubes in batches in the hot oil until deeply caramelized, about 5 minutes per batch. Remove the beef and set aside.
In the same pot, add the chopped onion, cooking until translucent, about 5 minutes.
Add the minced garlic, stirring until fragrant, about 1 minute.
Stir in the celery, carrots, and mushrooms; cook for another 5 minutes, stirring often.
Return the beef to the pot and add the beef broth, tomato paste, dried thyme, and bay leaves. Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 60 minutes.
Add the turnips and zucchini to the pot, simmering until the vegetables are tender, about 20-30 minutes.
Remove the bay leaves from the soup.
Stir in the chopped fresh parsley just before serving.
Adjust seasoning with additional salt and pepper if necessary.
Serve hot and enjoy your comforting low-carb soup.
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.8 g | 218% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 8483 mg | 369% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 39.8 g | ||
| Protein | 157.6 g | 315% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 479 mg | 37% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 5940 mg | 126% | |
*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.
