Lunch: Beef and Barley Soup

Recipe by Woman's Day Kitchen Revive this classic fall soup sure to become a new family favorite. With hearty chunks of beef and perfectly cooked vegetables, it easily serves as a full meal.

This recipe includes superfoods such as:

Barley

Health benefits of Beef and Barley Soup

Barley is about the best grain a woman with PCOS can eat. It is low in calories and has the lowest GI of all grains. Low-GI grains such as barley take much longer to digest and create a slow, steady rise in blood glucose and insulin levels. As mentioned before on Fertility Chef, low-GI foods reduce cravings. If possible, try and find hulled barley as it is the most nutrient dense of all types of barley.

Ingredients

2 tbsp. olive oil
1 lb. lean beef stew meat
kosher salt
Pepper
1 large onion
2 clove garlic
1 tbsp. tomato paste
4 carrots
2 stalks celery
1/2 small rutabaga
6 sprig fresh thyme
2 bay leaves
10 c. water
3/4 c. pearl barley

Instructions

Heat 1 tablespoon oil in a large heavy-bottomed pot over medium-high heat. Season the beef with 1/2 teaspoon each salt and pepper. Working in batches, brown the beef, 10 minutes total; transfer to a bowl.
Reduce heat to medium, add the onion and remaining tablespoon oil and cook, covered, stirring occasionally, for 5 minutes. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 1 minute.
Return the beef and any juices to the pot along with the carrots, celery, rutabaga, thyme, and bay leaves (if using). Add the water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer until the meat and vegetables are tender, 1 to 1 1/2 hours.
Meanwhile, cook the barley according to package directions. Drain and set aside.
Discard the thyme and bay leaves from the soup. Using two forks, gently break the beef into smaller pieces, then stir in the barley.

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