Whole30 Hearty Beef Barley Soup
Warm, comforting, and packed with wholesome ingredients, this Whole30 Hearty Beef Barley Soup is a nutritious twist on a classic favorite that’s completely grain-free and loaded with vibrant veggies. Perfect for chilly days, this recipe features tender stewing beef simmered to perfection in a rich tomato-infused broth alongside a medley of hearty vegetables like zucchini, green beans, mushrooms, and carrots. Seasoned with aromatic herbs like fresh thyme, parsley, and a hint of garlic, every spoonful offers robust flavor and satisfying depth. Easy to prepare in just under two hours, this fulfilling soup is ideal for meal prep, cozy family dinners, or when you’re looking to indulge in something nourishing yet Whole30-approved. Serve it piping hot and garnish with fresh parsley for an elegant touch!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound stewing beef, cut into 1-inch cubes
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 large onion, chopped
- 3 medium carrots, sliced
- 3 medium celery stalks, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 6 cups beef broth
- 14.5 ounces diced tomatoes, no salt added
- 1 whole bay leaf
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1 cup green beans, cut into 1-inch pieces
- 1 medium zucchini, diced
- 2 cups mushrooms, sliced
Instructions
Heat olive oil in a large pot over medium-high heat.
Season the beef cubes with salt and pepper. Add them to the pot and brown on all sides. This should take about 6-8 minutes.
Remove the beef from the pot and set it aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize.
Return the browned beef to the pot. Add beef broth, diced tomatoes, bay leaf, thyme, and parsley.
Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 45 minutes.
Add the green beans, zucchini, and mushrooms to the pot. Stir well and continue to simmer uncovered for another 20 minutes, until the vegetables are tender and the beef is cooked through.
Remove the bay leaf before serving.
Taste the soup and adjust seasoning with extra salt and pepper if necessary.
Serve hot, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 7169 mg | 312% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 47.9 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 498 mg | 38% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 6095 mg | 130% | |
*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.
