This luxurious soup spotlighting barley, from The Almond Eater, packs an impressive 16 grams of protein. High in vitamin A and selenium, we’re going back for seconds of this tasty soup. And lest we forget, barley is one of the best complex carbohydrates to eat for weight loss.
2 cups cubed beef
2 tbsp olive oil
½ cup carrots, chopped
¼ cup celery, chopped
3 garlic cloves, minced
¼ tsp onion powder
2 cups barley
4 cups (32 oz.) low sodium beef broth
Salt and pepper to taste
10.5 g fat (1.8 g saturated)
789 mg sodium
How to Make It:
In a skillet, heat 1 tbsp olive oil and cook beef until no longer red.
While beef is cooking, cook barley according to the instructions on the package.
Next, chop up carrots, celery and garlic. Heat 1 tbsp olive oil in a large skillet and cook carrots and celery. Wait about 5 minutes and then add garlic. Wait another 5 minutes and then add onion powder and broth to pan.
Once the beef has finished cooking, add it to the pan with the broth, stirring occasionally.
Pour that mixture into a large bowl. Once barley is done cooking, add it to the bowl; mix everything together.
Add salt and pepper to taste and enjoy!