Beef Barley Soup With Sweet Potatoes
Prep time
Cook time
Total time
Copyright Toby Amidor, Create-Your-Plate Diabetes Cookbook, American Diabetes Association, 2020. Photo courtesy of Mittera.
Cuisine: Main Dish
Serves: 6
  • 3 tablespoons olive oil, divided
  • 1½ pounds beef chuck roast, trimmed of fat and cut into 2-inch cubes
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 2 ribs celery, chopped
  • 1 medium carrot, chopped
  • 1 (32-ounce_ container low-sodium beef broth
  • 2 cups water
  • 1 (14.5-ounce) can no-added salt diced tomatoes
  • ¾ cup barley
  • 1 medium sweet potato, cut into ½-inch chunks
  • 2 bay leaves
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  1. Heat 2 tablespoons of the olive oil in a large pot over medium heat. When the oil is shimmering, add the beef cubes and cook until browned on all sides, about 8 minutes. Using a slotted spoon, remove the beef and place it on a clean plate.
  2. Heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion, garlic, celery, and carrots and cook until the onion is soft and translucent about 4 minutes. Add the beef broth, water, diced, tomatoes, barley, sweet potatoes, bay leaves, and cooked beef and bring the mixture to a boil. Reduce the heat to medium-low and simmer, covered, until the barley is cooked and the flavors have combined, 1 hour. Add the salt and black pepper and stir to combine. Remove the bay leaves and discard before serving. Compliments well with Simple Side Salad with Balsamic Vinaigrette.
Nutrition Information
Serving size: 2 cups Calories: 380 Fat: 12 g Saturated fat: 3 g Trans fat: 0 g Carbohydrates: 38 g Sugar: 9 g Sodium: 400 mg Fiber: 8 g Protein: 29 g Cholesterol: 60 mg
Recipe by Toby Amidor Nutrition at