Reduced Carb Beef Barley Soup

It’s nonetheless winter right here in New Jersey. And I’ve been on a soup kick not too long ago due to the nippiness within the air. Nothing warms me up like a scorching bowl of soup. One of my favourite’s is Beef Barley Soup. Warm, Hearty, Thick, and Delicious! However, I’ve been attempting to cut back my carbohydrate consumption. This isn’t a weight-reduction plan, or a fad, I simply really feel higher once I eat much less carbs.

But Beef Barley Soup is LOADED with carbohydrates. Barley is an effective wholesome carb, full of tons of fiber, nutritional vitamins, and minerals. But while you’re attempting to cut back these little buggers, this soup tends to be eradicated from the menu. So I took a take a look at certainly one of my favourite recipes for Beef Barley Soup and determined that with just a few modifications, I may REDUCE the carbs.

Now, I need to level out that this isn’t a Keto Soup. And it isn’t a No-Carb Soup. It is only a REDUCED carb soup. At the underside of the recipe, I’ll let you already know what I eradicated and altered up!

Prep Time: quarter-hour

Cook Time: 1 hour 45 minutes

Total: 2 hours

INGREDIENTS

1lb of stewing beef (I used a London Broil diced into cubes)

1tsp salt

1tsp black pepper

2-4Tbsp of olive oil divided

1 giant onion diced

2 carrots diced

2-3 stalks of celery diced

3Tbsp minced garlic

1tsp dried oregano

1 6oz can of tomato paste

10c water

1/4c pearl barley

2Tbsp Better Than Bouillon – Reduced Sodium – Roasted Beef Base

2Tbsp Corn Starch

DIRECTIONS

1. Prep your cubed beef together with your salt and pepper. This will be adjusted to style.
2. Heat 2 tablespoons of your olive oil in a big soup pot over medium-high warmth.
3. Add your cubed beef to the pot and prepare dinner till it begins to brown on all sides. Depending on the form/dimension of your pot, it might be simpler to do that in batches. But it ought to take about 3-4 minutes per facet.
4. Remove the meat from the pot and put aside.
5. Add your remaining olive oil to the pot alongside together with your onion, carrot, and celery. Cook this till the onion is beginning to flip translucent. Stirring often for about 5-6 minutes.
6. Add the tomato paste, garlic, and oregano. Mix effectively and prepare dinner till aromatic.
7. Add a small quantity of your water and deglaze the underside of your pot. You will possible have little items of the meat and a few greens sticking.
8. Add the remaining water and your beef again to the pot. Stir within the Better Than Bouillon. Bring as much as a boil, however then cut back the warmth to a simmer for half-hour. You need your beef to be tremendous tender. Depending on the dimensions of your cubes, this might take so long as 45 minutes.
9. Once your beef is tender, take 1 ladle of the broth and put apart in a small bowl.
10. Add your barely to the soup, cowl, and permit to simmer for an extra 45 minutes or till the barley is cooked by means of and utterly smooth.
11. You will discover that as a result of this has been simmering for thus lengthy, you should have evaporation. Give your soup a style. If it has develop into too salty, add some further water.
12. In the small bowl of broth that you’ve put aside, add the corn starch and blend effectively.
13. Slowly add the corn starch combination to your soup stirring continuously. This will thicken your soup. You could not use all the corn starch combination earlier than reaching your required consistency. It’s necessary so as to add it slowly, and stir constantly so that you don’t over thicken the soup.
14. Remove the soup from the warmth and serve!

There are a ton of Beef Barley Soup Recipes on the market. I couldn’t discover something that had any modifications to cut back the carbohydrates, so I took on the duty myself. As I said earlier than although, this isn’t a keto, Atkins, or no-carb soup. I simply made just a few modifications to REDUCE the carb load.

What I modified… The meat was purported to be dredged in flour previous to browning within the pot. This helps it brown a bit, but it surely additionally creates a roux that makes the soup thicker. Instead of the flour, we use corn starch on this recipe since you use considerably much less of it to get the identical desired impact. All with eliminating numerous the carbs from the flour.

The solely different change was I decreased the quantity of barley used from 1 cup to only one/4 cup. Even with a 75% discount, there’s nonetheless sufficient barely in there to maintain this soup tremendous hearty and filling. Doug and I want this soup the following day. When I exploit an entire cup of barley it nearly turns into a stew. The barley continues to inflate within the broth, even when within the fridge. So lowering how a lot we use originally, it retains that soup consistency the next day.

ESTIMATED NUTRITIONAL VALUE PER SERVING – Recipe Makes 10 servings

220 energy

12.7g carbs

13g fats

12.7g protein

Check Out My Frankfurter Tamale Casserole Recipe Here! This one is NOT decreased carb, but it surely IS actually Yummy!