Beef, Mushroom and Barley Soup - Recipe
Hearty and Healthy
This delicious meal focuses on less meat and more whole grains and vegetables, making eating beef a healthier choice!
2 quarts of organic, reduced sodium, fat free chicken broth
1 Tbsp. olive oil
8 oz. beef sirloin or flank steak, thinly sliced (preferably grass-fed)
1 onion, finely chopped
1 lb. mushrooms, stemmed, thinly sliced
1 tsp. fresh thyme or 1/2 tsp. dried
1 tsp. sea salt
1 tsp. black pepper
1 qt. organic reduced sodium, fat free beef broth
1 cup water
1/2 cup pearl barley, uncooked
1 cup diced carrots
2 Tbsp. parsley, finely chopped
1. Heat oil in large soup pot. Add beef and brown 5-6 minutes. Remove from pot and set aside on plate.
2. In same pot, add onion, mushrooms, thyme, salt and pepper. Cook for 5 minutes.
3. Add broth, water, barley and carrots. Bring to a boil, then turn down to simmer, cover and cook for 20-25 minutes until barley and carrots are tender.
4. Add back in beef. Ladle into bowls and garnish with parsley.
Calories per serving: 150
Calorie equivalent: 1 carbohydrate, 1 vegetable
|Recipe created by Paulette Lambert, R.D., C.D.E. (pictured). Lambert is director of nutrition for California Health & Longevity Institute, located within Four Seasons Hotel Westlake Village. With more than 25 years of experience in private practice after an extensive clinical education, Lambert has wide-ranging experience in clinical nutrition and the development of individualized dietary plans.