1 pound lean ground beef
2 tablespoons olive oil
1 large onion, finely chopped
2 medium carrots, peeled and cubed
2 stalks celery, sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 cup tomato paste
4 cups low sodium vegetable stock
2 cups water
2 cups canned diced tomatoes, with juice
1 cup pearl barley, rinsed well
1/4 cup fresh parsley, chopped
Add the ground and olive oil to a large, heavy-bottomed soup pot. Over medium heat, cook the beef, stirring and breaking it into chunks until no pink is visible.
Next, add in the onions, carrots, celery, salt, and ground black pepper. Stir to combine and cook for 3-5 minutes.
Finally, add in the garlic, oregano, basil, and thyme. Stir and cook for 2 more minutes.
Next, add the tomato paste. Stir to distribute throughout the vegetables.
Add the vegetable broth, and water. Bring to a boil, cover and cook for 15 minutes.
Finally, add in the diced tomatoes with the juice and the barley. Stir well to combine. Place a lid on the pot and continue to cook for 30 minutes.
Lastly, taste and adjust seasonings if needed and stir in the fresh chopped parsley. Serve immediately.
Calories: 224kcal | Carbohydrates: 18g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 473mg | Potassium: 707mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3937IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 4mg
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