Beef Barley Soup With Sweet Potatoes

Beef Barley Soup With Sweet Potatoes

Beef Barley Soup With Sweet Potatoes
Nutrition Information
  • Serves: 6
  • 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
Cuisine: Main Dish
Prep time: 
Cook time: 
Total time: 
Copyright Toby Amidor, Create-Your-Plate Diabetes Cookbook, American Diabetes Association, 2020. Photo courtesy of Mittera.
  • 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.


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