Toasted Beef Barley and Vegetable Soup – Low Sodium

A robust combination of hearty flavors that bring warmth anytime of the year. Featuring Custom Culinary® Gold Label Low Sodium Beef Base, Toasted Beef Barley and Vegetable Soup combines the bold flavors od barley, celery, onions, carrots, garlic, beef, tomatoes, and balsamic vinegar.

Made with:


What You'll Need

Amount Ingredients
2 Tbsp. Vegetable Oil
1-1/2 cups Pearled Barley, Dry
1 quart Water
1 Tbsp. Custom Culinary® Gold Label Low Sodium Beef Base
2 Tbsp. Olive Oil
1-1/2 Cups Celery, Fresh, Small Diced
1-1/2 Cups Onions, Yellow, Fresh, Small Diced
1-1/2 Cups Carrots, Fresh, Small Diced
1 tsp. Garlic, Fresh, Minced
3 qts Water
1/3 cup Custom Culinary® Gold Label Low Sodium Beef Base
1 lb Beef, Round Tip Roast, lean, 0" Trim, Cooked, Small Diced
1 cup Tomatoes, Diced, Canned in Juice
1 Tbsp. Dry Thyme
1 Tbsp. Balsamic Vinegar
1/4 tsp. White Pepper, Ground
PREPARATION

  1. In a 2 quart sauce pan, over medium heat, heat vegetable oil and barley. Toast 3-4 minutes until barley is golden, stirring occasionally.
  2. Add 1 qt. water and 1 Tbsp. Custom Culinary® Gold Label Low Sodium Beef Base and simmer 45-50 minutes until al dente. Drain. Set aside.
  3. In a 2 gallon sauce pan, heat olive oil, celery, onions, carrots and garlic. Sauté 2-3 min. until tender.
  4. Add 3 qts. water, 4 oz. Custom Culinary® Gold Label Low Sodium Beef Base, and remaining ingredients. Mix well. Simmer to a boil.
  5. Add cooked barley and heat soup to at least 165°F.