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Toasted Beef Barley and Vegetable Soup Low Sodium

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.

What You'll Need

Recipe Ingredients

Yield: 1 gallon

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.