Hearty Grass-Fed Beef Barley Potato Soup
Nothing beats a hearty soup on a cold day like beef barley potato - a soup that warms your heart and nourishes your soul. Undeniably delicious, this warming well-balanced soup loaded with abundant veggies will make you want for more! More than just a delicious bowl of meat-and-veggies, it’s rich, soothing, and satisfying!
Ingredients
- 3/4 pound boneless beef top round steak or grass-fed stew meat, trimmed and cut into 1/2-inch pieces
- 2 quart homemade beef broth or water
- 2 cup unpeeled cubed potatoes
- 1 cup diced tomatoes
- 1 cup chopped onion
- 1 cup chopped onion
- 1/2 cup uncooked pearl barley
- 1 tablespoon cider vinegar
- 2 teaspoon caraway seeds
- 2 teaspoon dried marjoram
- 2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cup sliced green beans (1/2 inch slices)
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*To defat beef broth, skim fat from surface of broth with spoon. Or, place the broth in the refrigerator at least 2 hours ahead of time. Before using, remove fat that has hardened on the surface of broth.
Directions
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Heat over medium heat.
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Saute onions in oil until onion becomes translucent
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Add beef to cook and stir until browned on all sides. (Optional)
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Add all ingredients to VitaClay.
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Set to "Stew" or "Slow Cook" for 2 hours.
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(Optional: Add veggies 30 minutes before finishing cooking)