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Classic Beef and Barley Soup

Yields6 ServingsPrep Time1 hr 30 mins

Classic Beef and Barley Soup

 1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast, cut into 3/4-inch pieces (about 2 pounds)
 1 tbsp vegetable oil
 1 tsp pepper
 ½ cup salt
 2 cups chopped onions
 1 cup diced celery
 1 cup diced carrots
 2 tsp minced garlic
 2 tsp dried thyme leaves
 6 cups reduced-sodium beef broth
 ¾ cup uncooked medium pearled barley
 1 tbsp balsamic vinegar
1

Heat oil in stockpot over medium heat until hot. Brown half of beef Cross Rib Roast; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.

2

Add onions, celery, carrots, garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley.  Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or until beef is fork-tender. Stir in balsamic vinegar.

Nutrition Facts

6 servings

Serving size

1

Amount per serving
Calories415
% Daily Value *
Total Fat 7g9%

Saturated Fat 7g35%
Monounsaturated Fat 8g
Cholesterol 99mg33%
Sodium 760mg34%
Total Carbohydrate 29g11%

Dietary Fiber 6g22%
Protein 31g
Iron 2.5mg14%
Niacin 5.9mg37%
Vitamin B6 0.6mg36%
Vitamin B12 1.8mg75%
Zinc 7mg64%
Selenium 33.2mcg61%

* The % Daily Value (DV) 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.