Beef Barley Soup
Yield:
8 servings
Cost:
$27.70
($3.46 per serving)
Nutrition per serving
458
Calories
28g
fat
24g
carbs
25g
protein
Yield:
16 servings
Cost:
$55.39
($3.46 per serving)
Nutrition per serving
458
Calories
28g
fat
24g
carbs
25g
protein
Ingredients
Showing cost Showing cost per serving Showing nutrition per serving2 lbs
Chuck Roast
$17.98
$2.25
333
Calories
28g
fat
0g
carbs
20g
protein
2 ribs
Celery
$0.38
$0.05
0
Calories
0g
fat
0g
carbs
0g
protein
10 oz
Carrots
$0.72
$0.09
15
Calories
0g
fat
3g
carbs
0g
protein
1
Sweet Onion
$0.96
$0.12
8
Calories
0g
fat
2g
carbs
0g
protein
1 (28 oz) can
Diced Tomatoes
with juice
$1.48
$0.18
22
Calories
0g
fat
4g
carbs
1g
protein
1 cup
Barley
$1.37
$0.17
64
Calories
0g
fat
14g
carbs
2g
protein
3 quarts
Chicken Stock
$4.11
$0.51
15
Calories
0g
fat
0g
carbs
2g
protein
4 tsp
Minced Garlic
$0.11
$0.01
2
Calories
0g
fat
0g
carbs
0g
protein
1
Bay Leaf
$0.60
$0.07
0
Calories
0g
fat
0g
carbs
0g
protein
Ingredients
Showing cost Showing cost per serving Showing nutrition per serving4 lbs
Chuck Roast
$35.96
$2.25
333
Calories
28g
fat
0g
carbs
20g
protein
4 ribs
Celery
$0.76
$0.05
0
Calories
0g
fat
0g
carbs
0g
protein
20 oz
Carrots
$1.43
$0.09
15
Calories
0g
fat
3g
carbs
0g
protein
2
Sweet Onions
$1.92
$0.12
8
Calories
0g
fat
2g
carbs
0g
protein
2 (28 oz) cans
Diced Tomatoes
with juice
$2.96
$0.18
22
Calories
0g
fat
4g
carbs
1g
protein
2 cups
Barley
$2.73
$0.17
64
Calories
0g
fat
14g
carbs
2g
protein
6 quarts
Chicken Stock
$8.22
$0.51
15
Calories
0g
fat
0g
carbs
2g
protein
8 tsp
Minced Garlic
$0.22
$0.01
2
Calories
0g
fat
0g
carbs
0g
protein
2
Bay Leaves
$1.20
$0.07
0
Calories
0g
fat
0g
carbs
0g
protein
Instructions
1
Season beef with salt and pepper. In a Dutch oven, heat oil and cook the beef until well browned on all sides, about 5 minutes per side. Transfer to a large platter.
2
Add carrots, onion, celery, and garlic to pot and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape vegetables into a heatproof bowl and set aside.
3
Add stock to pot, return to heat, and scrape up any browned bits from bottom of pot. Cut beef into chunks and add to pot. Bring to a simmer, then reduce heat to maintain a low simmer and cook 1 to 2 hours.
4
Add barley and reserved vegetables, and simmer about 30 minutes. Season with salt and pepper.
Instructions
1
Season beef with salt and pepper. In a Dutch oven, heat oil and cook the beef until well browned on all sides, about 5 minutes per side. Transfer to a large platter.
2
Add carrots, onion, celery, and garlic to pot and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape vegetables into a heatproof bowl and set aside.
3
Add stock to pot, return to heat, and scrape up any browned bits from bottom of pot. Cut beef into chunks and add to pot. Bring to a simmer, then reduce heat to maintain a low simmer and cook 1 to 2 hours.
4
Add barley and reserved vegetables, and simmer about 30 minutes. Season with salt and pepper.
Notes
Source: serious eats
Notes
Source: serious eats