Low Sodium Hearty Beef Barley Soup
Warm up with a comforting bowl of Low Sodium Hearty Beef Barley Soup, a nutritious and flavorful twist on a classic favorite. This wholesome recipe brims with tender bites of beef chuck, nutty pearl barley, and a medley of vibrant vegetables like carrots, celery, and peas, all simmered in a rich low sodium beef broth infused with thyme and a touch of garlic. Perfect for meal prepping or feeding a crowd, this recipe is low in sodium yet incredibly satisfying, offering a savory depth of flavor without sacrificing heart health. Ready in just over an hour, this one-pot wonder is ideal for cozy weeknight dinners or chilly weekends. Garnished with fresh parsley for a pop of color, it’s a deliciously hearty soup that will become a family favorite!
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Recipe Information
Ingredients
- 1 pound boneless beef chuck
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups low sodium beef broth
- 1 cup pearl barley
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 1 cup frozen peas
- 0.25 cup fresh parsley, chopped
Instructions
Cut the beef chuck into bite-sized pieces, removing any excess fat if necessary.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the beef pieces to the pot and brown them on all sides, working in batches if necessary to avoid overcrowding. Remove the beef and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables start to soften.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Return the browned beef to the pot.
Pour in the low sodium beef broth and bring the mixture to a gentle boil, scraping up any browned bits from the bottom of the pot.
Add the pearl barley, bay leaf, dried thyme, and ground black pepper.
Reduce the heat to low, cover, and let the soup simmer for 1 hour, stirring occasionally.
After 1 hour, check the tenderness of the beef and barley. Continue cooking if needed until the beef is tender and the barley is cooked.
Stir in the frozen peas and let the soup simmer for an additional 10 minutes.
Remove the bay leaf and adjust seasoning if necessary with additional black pepper.
Garnish with chopped fresh parsley before serving.
Serve hot and enjoy your hearty, low sodium beef barley soup.
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1782 mg | 77% | |
| Total Carbohydrate | 223.8 g | 81% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 25.6 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 5485 mg | 117% | |
*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.
