Beef & Barley Soup

Servings: 6

Ingredients

• 2 lbs (900 g) lean beef stew meat or sirloin, diced
• 1 tbsp olive oil
• 1 medium onion, diced (optional)
• 3 celery stalks, diced
• 2 carrots, diced (optional; omit for lower carbs)
• 3 cloves garlic, minced
• 8 cups beef broth
• 1 cup mushrooms, chopped
• 1 cup cauliflower rice
• ½ cup hemp hearts (adds a barley-like texture and protein)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp chopped parsley

Instructions

1. Heat olive oil in a large soup pot.
2. Brown the beef in batches and set aside.
3. Add onion, celery, carrots (if using), and garlic. Cook 3–5 minutes.
4. Return beef to the pot.
5. Add broth, mushrooms, thyme, rosemary, and bay leaf.
6. Bring to a boil, then reduce to a simmer.
7. Cook for 60–90 minutes, until the beef is tender.
8. Stir in cauliflower rice and hemp hearts.
9. Simmer another 10–15 minutes.
10. Remove bay leaf, season with salt and pepper, and garnish with parsley.

Approximate Nutrition (Per Serving)

• Calories: 300–350
• Protein: 30–35 g
• Net Carbs: 5–8 g
• Fat: 15–18 g