Healthy Holiday Eating Recipe #1: Beef Barley Soup
At Ellenville Regional Hospital, we support you in your goal to eat more healthfully during the Holidays. Therefore, we will be posting a few recipes this season.
Sometimes a big bowl of hearty soup is just what the doctor ordered, and what could fit that bill better than beef barley soup? This recipe is lower in sodium than traditional beef barley soup because it calls for both stock and water (not just stock), which helps keep the sodium level in check, as well as no-salt-added diced tomatoes. The inclusion of vegetables, a high-fiber grain (barley) and lean beef make this soup a meal in itself. It couldn’t be easier – simply assemble the ingredients, combine in a sauce pan, and cook!
Note: You can use 3 ½ quarts of a reduced or low sodium stock and skip the water, and/or use fresh garlic (rather than garlic powder).
BEEF BARLEY SOUP
YIELD: 8 servings SERVING SIZE: 1 large bowl (about 16 ounces)
- Beef Broth (stock), regular - 1 1/2 quarts
- Water - 2 quarts
- Carrots, diced - 1 pound
- Barley - 1/2 cup
- Roast beef, lean, cubed - 1 pound
- Diced tomatoes w/ Basil, Garlic & Oregano, No Salt Added - 1 can (14.5 ounces)
- Garlic powder - 1/2 Tablespoon
- Oregano - 1/2 Tablespoon
- Parsley - 1/2 Tablespoon
Combine ingredients in a large saucepan. Bring to a boil. Simmer until barley is tender.