Classic Beef and Barley Soup
Try this classic recipe today. Beef Cross Rib Roast is slow-cooked with barley and vegetables for a delicious soup that will feed a crowd.
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Cook Time: 1 hrs 30 mins
Servings: 6
Ingredients: 12
Ingredients
Preparation
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Step 1
Heat oil in stockpot over medium heat until hot. Brown half of beef Cross Rib Roast; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.
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Step 2
Add onions, celery, carrots, garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or until beef is fork-tender. Stir in balsamic vinegar.
Cooking Tip: You may add additional vegetables for a heartier soup such as green beans, snap peas, broccoli and cauliflower. Add to stockpot with onions, celery and carrots.
Nutrition Information
415 Calories
7g SAT FAT
31g PROTEIN
3.5 mg IRON
7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 415 Calories; 171 Calories from fat; 19g Total Fat (7 g Saturated Fat; 8 g Monounsaturated Fat;) 99 mg Cholesterol; 760 mg Sodium; 29 g Total Carbohydrate; 6 g Dietary Fiber; 31 g Protein; 3.5 mg Iron; 5.9 mg NE Niacin; 0.6 mg Vitamin B6; 1.8 mcg Vitamin B12; 7 mg Zinc; 33.2 mcg Selenium; 116.5 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.
The Essential Ingredients
- Cross Rib Chuck Roast: A flavorful cut from the shoulder area between the chuck and rib sections. Known for its great marbling. it’s ideal for long and slow cooking methods like braising or oven roasting. If it’s unavailable, chuck arm or chuck shoulder roasts are great substitutes.
- Carrots: Root vegetables known for its bright orange color and high vitamin C content. Carrots are naturally sweet and earthy in flavor, with a crisp texture when raw. You can eat these fresh, cooked or juice them with other vegetables.
- Beef Broth: A savory liquid made from beef, beef bones, vegetables and seasonings. You’ll find many boxed or canned versions at the grocery store, including low sodium options). Use in place of water or other liquids to add a depth of flavor.
- Celery: A crisp fibrous vegetable known for its pale green stalks. One of the three ingredients in “mirepoix,” it adds a great crunch to salads, and a mild earthy flavor to stews and soups.
- Pearled Barley: A type of barley grain that has been polished to remove its outer husk. Commonly used in soups, stews, salads and grain bowls.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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