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Beef Barley Soup Recipes Biography

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When I was a kid, we had soup for dinner almost every night. Sometimes we had a bowl as a first course, and other times as a main dish. I wasn't always very happy about this, because believe it or not I was a very picky kid. But when my Mom served Beef Barley, I never complained.

This soup is perfect for the cooler evenings as we head into Fall. It's a one pot meal that's really simple to make, but it takes a little over an hour for the meat to get tender, so keep that in mind if you're pressed for time. The pressure cooker is perfect to speed this up, I've also included instructions if you own one.

I wasn't sure what my toddler would think, but I fed it to her anyway and to my surprise she ate it. Leftovers only get better and make a great lunches; this also freezes great if you want to make freezer meals for the month. To make this soup gluten-free, you can sub the barley for quinoa.
beef Barley Soup
Skinnytaste.com
Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 7 pts • Points+: 8 pts
Calories: 336 • Fat: 11 g • Carbs: 27 g • Fiber: 6 g • Protein: 32 g • Sugar: 1.5 g
Sodium: 453 mg (using 1 tsp kosher salt)

Ingredients:

1 tsp oil
1-1/2 lbs lean beef round stew meat
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
2 cloves garlic, chopped
6 cups water
1 - 2 tsp kosher salt, to taste
2 bay leaves
2/3 cup dry barley
fresh ground black pepper

Directions:

Heat a large heavy pot or dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few minutes.add water, salt and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the meat is soft, about 1 1/2 - 2 hours.

Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Makes 7 1/2 cups.

Pressure cooker instructions: Follow all the steps with the meat and carrots as instructed above, when you add the water and cover and lock the lid. Cook in the pressure cooker for about 30 minutes on medium low heat. Remove from heat and when the pressure cooker is cool enough to unlock the lid, remove and add barley. Cook an additional 30 minutes uncovered.The vitamin and mineral-rich cereal grain grown across Canada is also used to lend a nutty flavour and chewy texture to salads, risottos, chilis, casseroles, cakes, squares and muffins.
Canada produces around eight million metric tonnes of barley, sold in this country and abroad, and Alberta grows over half of that, said Matt Sawyer, chairman of the Calgary-based Alberta Barley Commission.
But much of that barley will never make it into your food.
The bulk of it is feed barley that nourishes livestock while about 20 per cent is malt barley, used to give flavour and alcoholic content to beer and whisky, added Sawyer, who grows canola, wheat and malt barley on his 1,700 hectares northeast of Calgary near Acme, Alta.
A small percentage of barley is used for the consumer food market, and that's creating interest among those keen to consume ancient grains and eat local, said Linda Whitworth, market development manager for the Alberta Barley Commission.
Last July, Health Canada endorsed barley for its ability to help lower cholesterol.
The agency found that a daily intake of three grams of the beta-glucan fibre found in barley led to a significant decrease in total cholesterol and low-density lipoprotein or LDL cholesterol ("the bad cholesterol").
Packed with protein, it's made with lean sirloin, which I cooked on the grill pan, but you can cook it outside on the grill, or in a large skillet. The gluten-free quinoa pasta was from Tru Roots, it cooks al dente and tastes just like regular pasta, I was very impressed! You can also make this with whole wheat pasta if you don't have a gluten allergy, or even toss this with farro instead.