Mixed Bean Beef and Barley Soup
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
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Servings
8 servings
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Calories
324 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Mixed Bean Beef and Barley Soup
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This Beef and Barley Soup has Montreal seasoned beef seared and caramelized before added to a Dutch oven or Instant pot with mixed beans and barley. So good! Prep time does not include soaking beans overnight.
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Ingredients
- 1 lb boneless chuck roast diced
- 1 tbsp Montreal seasoning
- 2 tsp olive oil
Soup:
- 1 tbsp olive oil
- 1 yellow onion diced
- 1 cup celery chopped
- 6 oz tomato paste
- 4 garlic cloves minced
- 2 tsp black pepper
- 1 bay leaf
- 1 cup mixed dried beans soaked overnight (See Note 1)
- 4 cups beef broth
- 1 cup barley cooked
- salt to taste
Instructions
- In a small saucepan, cook the barley per package directions. Drain any excess water and set aside.
- Mix the Montreal seasoning and diced beef together. In a skillet over medium-high heat add the oil and sear the beef on all sides until browned. Set aside.
- Coat the inside of Instant Pot or Dutch oven with cooking spray. Add the olive oil and sauté (Instant Pot setting of Sauté) the onion and celery until translucent. Add the tomato paste, garlic, black pepper and bay leaf. Stir and cook for 2 minutes more.
- Add the seared beef with all meat drippings, soaked and drained beans and beef broth. Stir to combine and cover with lid partially. Cook for 40 minutes on simmer if Dutch oven stove top or choose Beans setting on Instant Pot (Bean/Chili, 30 minutes, Normal, High Pressure).
- Remove lid and stir in cooked barley. Season to taste and serve. If to thick thin with more beef broth. This will thicken to a chili like consistency.
Notes
- If you're converting meat from a slow cooker to an Instant Pot, follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 25-30 minutes in the Instant Pot. Make sure the Instant Pot setting reads "sealing" and not "venting" to ensure it's cooked properly.
- Remove any debris from beans and cover with 2 inches of water in a bowl. Soak overnight and when ready to use, drain and rinse. Forgot to soak your beans? Here's a Quick Soak Method.
- Did you know: If you're converting meat from a slow cooker to an Instant Pot, follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 25-30 minutes in the Instant Pot. Make sure the Instant Pot setting reads "sealing" and not "venting" to ensure it's cooked properly.
Nutrition Information
Show Details
Calories
324kcal
(16%)
Carbohydrates
37g
(12%)
Protein
21g
(42%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
39mg
(13%)
Sodium
677mg
(28%)
Potassium
950mg
(27%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
400IU
(8%)
Vitamin C
7.6mg
(8%)
Calcium
69mg
(7%)
Iron
4.7mg
(26%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 21g | 42% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 677mg | 28% |
| Potassium | 950mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 7.6mg | 8% |
| Calcium | 69mg | 7% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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