Low Sodium Hearty Beef Barley Soup

Warm up with a bowl of Low Sodium Hearty Beef Barley Soup, a comforting and nutritious meal crafted with tender chunks of beef, wholesome pearl barley, and a medley of aromatic vegetables. This recipe swaps traditional high-sodium broths for a low-sodium alternative, ensuring a heart-healthy dish without sacrificing flavor. Slow-simmered with dried thyme and a hint of black pepper, each spoonful is packed with rich, savory depth. The addition of frozen peas and fresh parsley creates a burst of color and freshness, rounding out this satisfying, one-pot wonder. Ready in just over 90 minutes and perfect for batch cooking, this soup is a nourishing option for chilly nights or meal prepping. Try this delicious low sodium beef barley soup today—comfort food reimagined for your health!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 pound boneless beef chuck
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 large carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 cups low sodium beef broth
• 1 cup pearl barley
• 1 bay leaf
• 1 teaspoon dried thyme
• 0.5 teaspoon ground black pepper
• 1 cup frozen peas
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Cut the beef chuck into bite-sized pieces, removing any excess fat if necessary.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Step 3

Add the beef pieces to the pot and brown them on all sides, working in batches if necessary to avoid overcrowding. Remove the beef and set aside.

Step 4

In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables start to soften.

Step 5

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 6

Return the browned beef to the pot.

Step 7

Pour in the low sodium beef broth and bring the mixture to a gentle boil, scraping up any browned bits from the bottom of the pot.

Step 8

Add the pearl barley, bay leaf, dried thyme, and ground black pepper.

Step 9

Reduce the heat to low, cover, and let the soup simmer for 1 hour, stirring occasionally.

Step 10

After 1 hour, check the tenderness of the beef and barley. Continue cooking if needed until the beef is tender and the barley is cooked.

Step 11

Stir in the frozen peas and let the soup simmer for an additional 10 minutes.

Step 12

Remove the bay leaf and adjust seasoning if necessary with additional black pepper.

Step 13

Garnish with chopped fresh parsley before serving.

Step 14

Serve hot and enjoy your hearty, low sodium beef barley soup.

Nutrition Facts

Serving size	(3271.0g)

Amount per serving	% Daily Value*
Calories	2514.1

Total Fat 127.1g	0%
Saturated Fat 41.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 317.5mg	0%
Sodium 1782.0mg	0%
Total Carbohydrate 223.8g	0%
Dietary Fiber 51.2g	0%
Total Sugars 25.6g
Protein 132.8g	0%

Vitamin D 0IU	0%
Calcium 538.6mg	0%
Iron 25.7mg	0%
Potassium 5485.0mg	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: 44.5%

Protein: 20.7%

Carbs: 34.8%