| Yields: | Nutrition: | Prep Time: | Total Time: |
|---|---|---|---|
| 11 servings | 110 calories | 30 min | 1 hr 15 min |
Helps with this side effect: Nausea
A hearty, chunky soup is a great way to satisfy a red-meat craving, while getting healthy vegetables and grains at the same time.
Before making any drastic changes to your diet, be sure to consult with your doctor or nutritionist. While these recipes may relieve common symptoms, your doctor may have you on a specific diet for your treatment plan. If you have questions regarding your diet, please consult with your doctor. The information presented here is not intended to substitute the advice of your doctor or care team.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean stew beef, cut into 1/2-inch pieces
- 1 small (or 1/2 large) onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 garlic clove, finely chopped
- 7 cups reduced-sodium beef broth
- 1 (14.5-ounce) can diced tomatoes
- 1/2 teaspoon dried basil
- 1 bay leaf
- 1/2 cup barley
- Salt and freshly ground black pepper
Directions
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In a stockpot over medium-high heat, add the oil. Brown the beef on all sides. Remove the beef, and set aside. You may need to brown the beef in two or more batches, depending on the size of your skillet.
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Add the onion, celery and carrot to the stockpot, and sauté for 5 to 8 minutes, or until softened. Add the garlic and sauté for 1 minute. Add the broth, tomatoes basil and bay leaf and stir to combine. Bring to a boil. Add the barley and reserved beef and stir to combine. Reduce the heat, partially cover, and simmer or 50 minutes, stirring occasionally. Season with salt and pepper. Remove the bay leaf before serving.
