Paleo Hearty Beef Barley Soup
Warm up with a bowl of hearty comfort in this Paleo Hearty Beef Barley Soup—a wholesome twist on the classic dish that skips the grain but not the goodness. Packed with tender beef stew meat, vibrant vegetables like carrots, celery, zucchini, and turnip, and a rich tomato-infused beef broth, this recipe is perfect for those seeking a grain-free, paleo-friendly alternative. Cauliflower rice adds a satisfying texture while keeping the dish light yet nourishing. Seasoned with thyme, oregano, and a sprinkle of fresh parsley, this soup delivers layers of flavor and cozy satisfaction in every spoonful. Ready in just over an hour, it's an ideal one-pot meal for meal-prepping or serving up to a crowd.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 2 large, sliced carrots
- 2 sliced celery stalks
- 1 medium, diced turnip
- 2 tablespoons tomato paste
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small, diced zucchini
- 2 cups cauliflower rice
- 0.25 cup, chopped parsley
Instructions
Heat olive oil in a large pot over medium-high heat.
Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 4 minutes.
Stir in the minced garlic and continue to sauté for another minute until fragrant.
Add sliced carrots, celery, and diced turnip. Cook for 5 minutes, stirring occasionally.
Mix in the tomato paste and stir well to coat the vegetables.
Return the browned beef to the pot and pour in the beef broth.
Add the bay leaf, dried thyme, dried oregano, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 40 minutes.
Add diced zucchini and continue to simmer for another 10 minutes.
Stir in the cauliflower rice and cook for an additional 5 minutes or until tender.
Remove the bay leaf, sprinkle with chopped parsley, and serve hot.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 10146 mg | 441% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 47.1 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 634 mg | 49% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 5670 mg | 121% | |
*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.
