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
Beef Barley Soup
Yield:
8 servings
Yield:
16 servings
Ingredients
2 lbs
Chuck Roast
2 ribs
Celery
10 oz
Carrots
1
Sweet Onion
1 (28 oz) can
Diced Tomatoes
with juice
1 cup
Barley
3 quarts
Chicken Stock
4 tsp
Minced Garlic
1
Bay Leaf
Ingredients
4 lbs
Chuck Roast
4 ribs
Celery
20 oz
Carrots
2
Sweet Onions
2 (28 oz) cans
Diced Tomatoes
with juice
2 cups
Barley
6 quarts
Chicken Stock
8 tsp
Minced Garlic
2
Bay Leaves
Instructions
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.
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.
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.
Add barley and reserved vegetables, and simmer about 30 minutes. Season with salt and pepper.
Instructions
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.
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.
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.
Add barley and reserved vegetables, and simmer about 30 minutes. Season with salt and pepper.
Notes
Source: serious eats
Notes
Source: serious eats