Hey all you Manly Men out there! Take a bite of this!
London broil is a rather inexpensive piece of beef, can easily be frozen and thawed, and doesn’t get tough in the soup-making process. It was also convenient since I happened to find a ton of it in the freezer… Cubing the steak is super easy when cutting a partially thawed piece.
Vegetable Beef and Barley Soup
makes 16 servings
- 1 1/2 lb london broil, trimmed of fat
- 6-8 Tbsp brown gravy mix, low sodium
- 2/3 cup onion, chopped
- 1 Tbsp garlic, minced
- 2 Tbsp paprika
- 1 Tbsp thyme, dried
- 2 tsp oregano, dried
- 1 tsp parsley, dried
- 1 Tbsp minced/chopped dried onion
- 1 tsp ground rosemary
- 3/4 to 1 tsp black pepper, to taste
- 1/4 to 1/2 tsp salt, to taste
- 1 bay leaf
- 6- 7 cups water
- 4 cups chicken broth, fat free, low sodium
- 2 cups beef broth, fat free, low sodium
- 3/4 cup barley
- 1 (15oz) can diced tomatoes, low sodium
- 2 1/2 cups celery, chopped, including leafy ends
- 1 1/2 cups carrots, chopped
- 2 cups kale greens, rough chop
- 2 (10oz) mushrooms, white button, chopped
- 1 cup green beans, cut (frozen will work)
- fresh parsley, chopped, to garnish (optional)
- oyster crackers (optional)
Cube the london broil into equal bite-sized pieces and place in a large pot. Add the onions through rosemary. With a large spoon, toss everything in the pot to coat the meat and onions.
Place the pot over low heat, add water and broth and cover. Allow to simmer for 40 minutes, or so. Add barley, cover, and bring to a boil. Once at a boil reduce heat back to low, add vegetables, cover and allow soup to simmer for 1 to 2 hours.
*I’m curious if using Italian seasoning could substitute many of the green herbs… let us know in the comments if you try!
Keep covered, remove from heat, and allow soup to cool. Refrigerate, freeze, or my favorite recommendation… Mangia! Top and garnish to your liking.
Nutrition based off 6 Tbsp gravy mix
Ha! I’ll take TWO!