Beef and Vegetable Soup with Barley

Ingredients

• Lean ground beef (95% lean) 5 oz
• Mixed vegetables (celery, carrots, onion) 1.5 cups
• Cooked barley 0.5 cups
• Beef broth (low sodium) 2 cups
• Olive oil 1 tsp

Method

1. Prepare the vegetables. Wash and chop the celery, carrots, and onion into small, evenly sized pieces to ensure they cook evenly.
   Tip: Use a sharp knife and a stable cutting board to make chopping safer and easier.
2. Heat olive oil. Place a medium-sized pot or deep pan on the stove over medium heat. Add 1 teaspoon of olive oil and let it warm for about 1 minute.
   Tip: The oil is ready when it shimmers slightly but does not smoke.
3. Cook the ground beef. Add the lean ground beef to the pot. Use a wooden spoon or spatula to break it into small pieces. Cook until browned and no longer pink, about 6-8 minutes.
   Tip: Stir frequently to prevent sticking and to cook the beef evenly.
4. Add vegetables. Add the chopped mixed vegetables to the browned beef. Stir well to combine and cook for 5 minutes, allowing the vegetables to soften slightly.
   Tip: Cover the pot with a lid to help the vegetables steam and soften faster.
5. Pour in beef broth. Carefully pour 2 cups of low sodium beef broth into the pot with the beef and vegetables. Stir to combine all ingredients.
   Tip: Pour slowly to avoid splashing hot liquid.
6. Simmer the soup. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes to blend the flavors and cook the vegetables thoroughly.
   Tip: Check occasionally to ensure the soup is simmering gently, not boiling vigorously.
7. Add cooked barley. Stir in 1/2 cup of cooked barley. Continue to simmer the soup uncovered for another 5 minutes to heat the barley through.
   Tip: If the soup looks too thick, add a little extra broth or water to reach your desired consistency.
8. Season and serve. Taste the soup and add salt and pepper if desired. Ladle the soup into bowls and serve hot.
   Tip: Fresh herbs like parsley or thyme can be sprinkled on top for added flavor and color.

Pro tips

• Brown the beef thoroughly to develop richer flavor in the soup.
• Use low sodium broth to control salt levels and make the soup healthier.