Lean Beef and Barley Soup

Ingredients

• Lean ground beef 5 oz
• Barley (cooked) 1/3 cup
• Carrots 1/2 cup
• Celery 1/2 cup
• Beef broth (low sodium) 1.5 cups

Method

1. Prepare Ingredients. Wash and dice the carrots and celery into small, even pieces to ensure they cook evenly. Measure out the cooked barley and set aside. Have your lean ground beef ready.
   Tip: Dicing vegetables into uniform pieces helps them cook evenly and improves texture.
2. Brown the Ground Beef. Heat a medium saucepan over medium heat. Add the lean ground beef and cook, breaking it apart with a spatula, until it is browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
   Tip: Use a wooden spoon or spatula to break the beef into small crumbles for even cooking.
3. Add Vegetables. Add the diced carrots and celery to the browned beef. Stir and cook together for about 3-4 minutes until the vegetables start to soften.
   Tip: Sautéing the vegetables with the beef enhances their flavor.
4. Add Broth and Simmer. Pour in 1.5 cups of low-sodium beef broth. Stir well and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 10 minutes to allow flavors to meld and vegetables to become tender.
   Tip: Simmer gently to keep the beef tender and develop rich flavors.
5. Add Cooked Barley and Finish Cooking. Stir in the cooked barley and continue simmering for another 3-5 minutes until the barley is heated through. Taste and adjust seasoning if needed, but keep salt minimal to maintain low sodium.
   Tip: Adding barley last prevents it from becoming mushy.
6. Serve. Ladle the soup into a bowl and enjoy warm. This recipe makes one generous serving packed with protein and fiber.
   Tip: Serve with a side of whole grain bread for a complete meal.

Pro tips

• For extra flavor, add a bay leaf or a sprig of thyme during simmering and remove before serving.
• If you prefer a thicker soup, mash some of the barley against the side of the pot before adding the rest.