Easiest Way to Prepare Delicious Beef and Barley Vegtable Soup

Beef and Barley Vegtable Soup. In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain.

Transfer beef and bones to plate. Skim soup until clear while simmering. Note: Normally I don't care for barley, but this soup is truly delicious. You can cook Beef and Barley Vegtable Soup using 21 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Beef and Barley Vegtable Soup

1. Prepare 1 pound of Beef Bottom Round Steak (Thin).
2. Prepare 3 Tablespoons of Flour.
3. Prepare 4 teaspoons of Course Salt.
4. It's 2 teaspoons of Black Pepper.
5. It's 2 Tablespoons of Oil (olive or avocado).
6. It's 1 Tablespoon of Garlic (minced).
7. Prepare 1 of Yellow Onion (chopped).
8. Prepare 2 Stalks of Celery (minced).
9. You need 4 of Carrots (chopped).
10. Prepare 1 cup of Red Wine.
11. You need 2 Tablespoons of Soy Sauce.
12. You need 6 cups of Beef Broth.
13. It's 4 of New Potatoes (diced).
14. It's 1 can of Diced Tomatoes.
15. It's 1 can of Green beans.
16. You need 1/2 teaspoon of Cumin (ground).
17. Prepare 1/2 teaspoon of Oregano (leaves).
18. It's 3 teaspoons of Season Salt.
19. You need 1 cup of Quick Barley.
20. It's 1 package of Brown Gravy.
21. You need 2 of Green Onions.

Rinse green beans and corn with cold water to separate and partially thaw. Mix green beans, corn and remaining ingredients in cooker. This Beef Barley Soup is an easy, hearty dinner idea that is loaded with tender chunks of beef, barley and vegetables. It's a healthy meal that is perfect for making ahead for a busy week!

Beef and Barley Vegtable Soup instructions

1. Add oil, garlic, onion, celery, and carrots to 5 or 6 quart pot on medium/high heat..
2. Chop beef into 2 inch strips, sprinkle with salt and pepper on both sides and cover in flour. Add beef to pot with vegetables and cook until brown, stirring occasionally..
3. Add red wine and soy sauce to pot and stir to deglaze. Add beef broth, green beans, potatoes, tomatoes, to pot and bring to a boil..
4. Add cumin, oregano, and season salt. Reduce heat, cover and simmer for 30 minutes..
5. Stir gravy package into soup and add barley. Cover and simmer 10 minutes..
6. Add green onions to soup and simmer uncovered for 5 minutes..
7. Allow to cool for 10 minutes and serve..

With fall coming and school back in session (or getting close!), we're loving all the cozy, healthy soups! All barley is high in fiber, but hulled barley is the most nutrient-dense. My mom gave me this recipe. I've changed it slightly (basically to lower the salt content. The nutritional values will not reflect this, but keep in mind if you use the low sodium products it will be less than listed.