Beef Barley Soup

Makes 6 servings (1 1/2 cups per serving)

Ingredients

  • 2 Tbsp. olive oil 
  • 1 lb. stew meat (or leftover roast beef), chopped 
  • 2 potatoes, cubed and peeled 
  • 2 stalks celery, sliced 
  • 1 onion, chopped 
  • 2 carrots, sliced 
  • 1 (28 oz.) can crushed tomatoes 
  • 2 cloves garlic, minced 
  • 4 cup low-sodium beef broth 
  • 1 Tbsp. Worcestershire sauce 
  • 1 Tbsp. parsley 
  • 1 tsp. Montreal Steak Seasoning 
  • 1 tsp. oregano 
  • 1 tsp. basil 
  • ¼ tsp. thyme 
  • ¼ tsp. black pepper 
  • Salt, to taste 
  • ½ cup uncooked barley 

 

Preparation

  1. If using stew meat, brown meat in oil over the stovetop, and then place in slow cooker. If using chopped leftover roast beef, place straight in slow cooker. 
  2. Add vegetables, canned tomatoes, garlic, beef broth, Worcestershire sauce, herbs and spices to slow cooker. Cook on low for 8 hours. 
  3. An hour before serving, add in barley and allow to cook until tender on high. 
  4. Serve and enjoy! 

*Meal prep tip: make ahead of time and freeze for up to three months.

 

Nutritional analysis per serving: 301 calories, 8.5 g fat, 21.7 g protein, 37.1 g carbohydrate (29.6 g available carbohydrate), 7.5 g fibre, 465 mg sodium 

My Viva Servings: 1 grain, 3 protein, 2 vegetable, 0 fruit, 1 fat, 0 dairy