Beef Barley Soup

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

Ingredients

  • 2 tbsp olive oil
  • 1 lb. stewing beef (or leftover roast beef), cut into 1-inch cubes
  • 2 potatoes, peeled and diced
  • 2 stalks celery, sliced
  • 1 onion, chopped
  • 2 carrots, sliced
  • 1 can (796 mL) crushed tomatoes
  • 2 cloves minced garlic
  • 4 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh chopped parsley
  • 1 tsp Montreal Steak Seasoning
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ¼ tsp dried thyme
  • ¼ tsp ground black pepper
  • Salt, to taste
  • ½ cup uncooked barley

 

Preparation

  1. Heat oil in a medium frypan over medium-high heat. Working in batches, sear beef until browned evenly (skip this step if using leftover roast beef). Remove from heat and transfer meat to slow cooker.
  2. Add potatoes, celery, onion, carrots, crushed tomatoes, garlic, beef broth, Worcestershire sauce, herbs and spices to slow cooker. Stir to combine. Cook on low for 8 hours.
  3. An hour before serving, add barley to slow cooker. Cook on high until barley is tender.
  4. Serve and enjoy!

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

Nutritional analysis per serving: 301 calories, 9 g fat, 22 g protein, 37 g carbohydrate (30 g available carbohydrate), 7 g fibre, 465 mg sodium 

My Viva Plan® Servings: 2 grains, 3 proteins, 2 vegetables, 1 fat