02 Mar Beef Barley Soup With Sweet Potatoes
Beef Barley Soup With Sweet Potatoes
By: Toby Amidor
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.
Ingredients
- 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
Instructions
- 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.
- 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.
No Comments