Decreased 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. Considered one of my favourite’s is Beef Barley Soup. Heat, Hearty, Thick, and Scrumptious! Nevertheless, I’ve been making an attempt to scale back my carbohydrate consumption. This isn’t a weight loss program, or a fad, I simply really feel higher once I eat much less carbs.

However Beef Barley Soup is LOADED with carbohydrates. Barley is an effective wholesome carb, crammed with tons of fiber, nutritional vitamins, and minerals. However once you’re making an attempt to scale back these little buggers, this soup tends to be eradicated from the menu. So I took a have a look at considered one of my favourite recipes for Beef Barley Soup and determined that with a number of modifications, I might REDUCE the carbs.

Now, I wish to level out that this isn’t a Keto Soup. And it isn’t a No-Carb Soup. It’s only a REDUCED carb soup. On the backside of the recipe, I’ll let you already know what I eradicated and adjusted up!

Prep Time: quarter-hour

Cook dinner Time: 1 hour 45 minutes

Whole: 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 massive 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 Higher Than Bouillon – Decreased Sodium – Roasted Beef Base

2Tbsp Corn Starch

DIRECTIONS

1. Prep your cubed beef along with your salt and pepper. This may be adjusted to style.
2. Warmth 2 tablespoons of your olive oil in a big soup pot over medium-high warmth.
3. Add your cubed beef to the pot and cook dinner till it begins to brown on all sides. Relying on the form/measurement of your pot, it could be simpler to do that in batches. But it surely ought to take about 3-4 minutes per facet.
4. Take away the meat from the pot and put aside.
5. Add your remaining olive oil to the pot alongside along with your onion, carrot, and celery. Cook dinner this till the onion is beginning to flip translucent. Stirring sometimes for about 5-6 minutes.
6. Add the tomato paste, garlic, and oregano. Combine nicely and cook dinner till aromatic.
7. Add a small quantity of your water and deglaze the underside of your pot. You’ll 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 Higher Than Bouillon. Carry as much as a boil, however then scale back the warmth to a simmer for half-hour. You need your beef to be tremendous tender. Relying on the dimensions of your cubes, this might take so long as 45 minutes.
9. As soon as 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 a further 45 minutes or till the barley is cooked by means of and fully mushy.
11. You’ll discover that as a result of this has been simmering for therefore lengthy, you should have evaporation. Give your soup a style. If it has turn into too salty, add some further water.
12. Within the small bowl of broth that you’ve put aside, add the corn starch and blend nicely.
13. Slowly add the corn starch combination to your soup stirring consistently. This may thicken your soup. It’s possible you’ll not use the entire corn starch combination earlier than reaching your required consistency. It’s vital so as to add it slowly, and stir constantly so that you don’t over thicken the soup.
14. Take away 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 scale back the carbohydrates, so I took on the duty myself. As I acknowledged earlier than although, this isn’t a keto, Atkins, or no-carb soup. I simply made a number of modifications to REDUCE the carb load.

What I modified… The meat was alleged to be dredged in flour previous to browning within the pot. This helps it brown a bit, nevertheless it additionally creates a roux that makes the soup thicker. As an alternative 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 a whole lot of the carbs from the flour.

The one different change was I lowered 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 favor this soup the following day. After I use 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 decreasing how a lot we use initially, 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

Test Out My Frankfurter Tamale Casserole Recipe Right here! This one is NOT lowered carb, nevertheless it IS actually Yummy!