Description
A hearty and low-carb soup filled with tender beef and vegetables, perfect for a keto diet.
Ingredients
Scale
- 1 pound beef stew meat
- 1 cup pearl barley
- 4 cups beef broth
- 1 onion, chopped
- 2 carrots, sliced
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
Instructions
- Heat olive oil in a large pot over medium heat.
- Add beef and brown on all sides.
- Stir in onion, garlic, carrots, and celery; sauté until soft.
- Add beef broth, pearl barley, thyme, salt, pepper, and bay leaf.
- Bring to a boil, then reduce heat and simmer for about 1 hour or until barley is tender.
- Stir in Worcestershire sauce and cook for an additional 5 minutes.
- Remove bay leaf before serving.
Notes
- This soup can be made in advance and stored in the fridge for up to 3 days.
- For a thicker soup, blend a portion of it and then mix it back in.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 100mg