Low Carb Hearty Beef Barley Soup

Savor the comforting flavors of this Low Carb Hearty Beef Barley Soup, a satisfying twist on a classic favorite made low-carb by swapping out traditional barley for nutrient-packed turnips and zucchini. Tender chunks of beef chuck are seared to perfection and simmered in a rich, aromatic broth infused with garlic, thyme, and earthy vegetables like mushrooms, celery, and carrots. This wholesome soup is a perfect balance of hearty and healthy, offering a low-carb option without sacrificing depth of flavor. Ideal for cozy nights or meal-prepping, this one-pot wonder is ready in under two hours and serves up to six. Garnished with fresh parsley for a burst of brightness, it’s a deliciously nourishing dish you’ll reach for again and again.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1.5 pounds Beef chuck, cut into 1-inch cubes
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 large Onion, chopped
• 3 cloves Garlic, minced
• 3 units Celery stalks, chopped
• 3 medium Carrots, sliced
• 8 ounces Mushrooms, sliced
• 6 cups Beef broth
• 2 tablespoons Tomato paste
• 1 teaspoon Dried thyme
• 2 units Bay leaves
• 2 medium Turnips, peeled and cubed
• 1 medium Zucchini, diced
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium-high heat.

Step 2

Season the beef cubes with salt and black pepper.

Step 3

Brown the beef cubes in batches in the hot oil until deeply caramelized, about 5 minutes per batch. Remove the beef and set aside.

Step 4

In the same pot, add the chopped onion, cooking until translucent, about 5 minutes.

Step 5

Add the minced garlic, stirring until fragrant, about 1 minute.

Step 6

Stir in the celery, carrots, and mushrooms; cook for another 5 minutes, stirring often.

Step 7

Return the beef to the pot and add the beef broth, tomato paste, dried thyme, and bay leaves. Bring the mixture to a boil.

Step 8

Reduce the heat to low, cover, and simmer for 60 minutes.

Step 9

Add the turnips and zucchini to the pot, simmering until the vegetables are tender, about 20-30 minutes.

Step 10

Remove the bay leaves from the soup.

Step 11

Stir in the chopped fresh parsley just before serving.

Step 12

Adjust seasoning with additional salt and pepper if necessary.

Step 13

Serve hot and enjoy your comforting low-carb soup.

Nutrition Facts

Serving size	(3342.8g)

Amount per serving	% Daily Value*
Calories	2413.6

Total Fat 169.8g	0%
Saturated Fat 60.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 510.3mg	0%
Sodium 8483.2mg	0%
Total Carbohydrate 78.6g	0%
Dietary Fiber 21.8g	0%
Total Sugars 39.8g
Protein 157.6g	0%

Vitamin D 22.7IU	0%
Calcium 478.7mg	0%
Iron 26.4mg	0%
Potassium 5939.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.8%

Protein: 25.5%

Carbs: 12.7%