Vegetable Beef, Barley and Mushroom Soup
Hearty vegetable beef soup with mushrooms and barley will be sure to fill you up!
Servings: 8 servings
Calories: 374kcal
Ingredients
- 1/2 pound baby bella mushrooms sliced
- 1/2 pound white mushrooms sliced
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds beef stew meat
- olive oil
- 1 cup shallots chopped
- 4 cloves garlic minced
- 2 cups carrots sliced (I love using the carrot chips or coins)
- 1 1/2 cups celery chopped
- 1/2 - 1 Tablespoon thyme if you aren't a fan, omit this step
- 7 cups beef broth
- 5 cups water
- 1 1/2 cups quick barley
- 3 Tablespoons tomato paste
- 1 Tablespoon lemon juice
Instructions
- **You can partially make this and put it in your crock pot, or just make it on the stove. Either way it starts out the same! **
- In a stock pot over medium heat, add about 2-3 Tablespoons of olive oil to heat.
- In a bowl combine flour with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper, toss meat in the flour and place in the stock pot to brown in oil. Stir occasionally until well browned. Remove meat from pot, set aside.
- Add about 2 Tablespoons of olive oil to pot, and throw in your shallots and garlic. Saute until tender. (about 5 minutes)
- *** at this point you can do the rest in your crock pot by adding all of this and the remaining ingredients to the crock pot and cooking on low for about 6-7 hours. ***
- If cooking on the stove, add the mushrooms, carrots and celery to pot and stir in remaining seasonings.
- Add to the pot the broth, water, tomato paste and barley.
- Bring to a boil, reduce heat, cover and simmer for 45-60 minutes. Remove from heat and stir in lemon juice.
Nutrition
Serving: 1g | Calories: 374kcal | Carbohydrates: 26g | Protein: 43g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 112mg | Sodium: 1206mg | Fiber: 5g | Sugar: 6g