Beef Barley and Cabbage Soup (makes 8 servings)

Calories: 320; protein: 22g; carbs: 32g; fat: 11g (per serving)

Ingredient List

Ingredients)

• 1 pound 96/4 lean ground beef

• 1 cup pearl barley

• 1 onion, chopped

• 3 carrots, chopped

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 8 cups beef broth (low-sodium if preferred)

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and pepper to taste

• 2 tablespoons olive oil

• Fresh parsley for garnish (optional)

Instructions

1. Heat a large pot over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes or until the vegetables begin to soften.

2. Add the lean ground beef and cook, breaking it apart with a spoon, until it's browned and cooked through.

3. Stir in the pearl barley and cook for an additional 2 minutes to lightly toast the barley.

4. Pour in the beef broth and add the dried thyme and rosemary. Season with salt and pepper to taste. Bring the mixture to a boil.

5. Reduce the heat to low, cover the pot, and simmer for about 30–40 minutes, or until the barley is tender.

6. Taste and adjust the seasoning if needed. If the soup becomes too thick, you can add more beef broth or water to reach your desired consistency.

7. Serve hot, garnished with fresh parsley if desired.