Paleo Hearty Beef Barley Soup

Warm up with a comforting bowl of Paleo Hearty Beef Barley Soup, a wholesome twist on the classic recipe made grain-free and nutrient-packed! This paleo-friendly soup swaps traditional barley for tender cauliflower rice, making it perfect for those following a grain-free or low-carb lifestyle. Succulent beef stew meat is simmered to perfection alongside a medley of hearty vegetables like carrots, celery, turnip, and zucchini, all seasoned with aromatic thyme, oregano, and garlic. The savory base of beef broth and tomato paste creates a rich, satisfying flavor that’s perfect for chilly evenings. Garnished with fresh parsley, this one-pot meal is ready in just over an hour and serves six, making it ideal for meal prep or healthy family dinners. Enjoy the nourishing goodness without compromising on flavor!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound beef stew meat
• 1 medium, chopped onion
• 3 cloves, minced garlic
• 2 large, sliced carrots
• 2 sliced celery stalks
• 1 medium, diced turnip
• 2 tablespoons tomato paste
• 6 cups beef broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 small, diced zucchini
• 2 cups cauliflower rice
• 0.25 cup, chopped parsley

Directions

Step 1

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

Step 2

Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove and set aside.

Step 3

In the same pot, add the chopped onion and sauté until translucent, about 4 minutes.

Step 4

Stir in the minced garlic and continue to sauté for another minute until fragrant.

Step 5

Add sliced carrots, celery, and diced turnip. Cook for 5 minutes, stirring occasionally.

Step 6

Mix in the tomato paste and stir well to coat the vegetables.

Step 7

Return the browned beef to the pot and pour in the beef broth.

Step 8

Add the bay leaf, dried thyme, dried oregano, salt, and black pepper. Stir to combine.

Step 9

Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 40 minutes.

Step 10

Add diced zucchini and continue to simmer for another 10 minutes.

Step 11

Stir in the cauliflower rice and cook for an additional 5 minutes or until tender.

Step 12

Remove the bay leaf, sprinkle with chopped parsley, and serve hot.

Nutrition Facts

Serving size	(3249.1g)

Amount per serving	% Daily Value*
Calories	1893.8

Total Fat 102.1g	0%
Saturated Fat 33.9g	0%
Polyunsaturated Fat 3.2g
Cholesterol 408.2mg	0%
Sodium 10146.5mg	0%
Total Carbohydrate 88.0g	0%
Dietary Fiber 25.5g	0%
Total Sugars 47.1g
Protein 151.5g	0%

Vitamin D 0IU	0%
Calcium 633.9mg	0%
Iron 21.2mg	0%
Potassium 5669.7mg	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: 49.0%

Protein: 32.3%

Carbs: 18.8%