• Paige Christoff

Grass-fed Beef & Barley Soup

Today for lunch was Grass-fed Beef and Barley soup! This one always goes over so well that I thought I would share the recipe! It is a great healthy option and easy way to ensure you are getting in all your fuel-filled vegetables for the meal! I will admit that I am sort of a “throw it all together and then taste it until its just right” sort of cook so bear with me! I think the most important thing about cooking is that you enjoy doing it and you create something that you are happy with! For me that means it is healthy and tastes delicious.. Hey, and if Steven eats more than a few bites you know you did your job!

*Steven is a supplemented name for our schools pickiest little eater

The Little Sprouts Academy Difference

Part of our Mission at Little Sprouts Academy is to serve nutritious and organic meals! I once read a great article (shared by our very own Mrs. Stell) that said don’t cook down to children, and I couldn’t agree with a statement more! Don’t expect that your children won’t like certain spices or healthy options! Instead feed them a wide array of healthy, flavor-full spiced foods over and over prepared in different manners, you may be surprised by the outcome. I have to say that many of the kids were turned off by some of our options at first- like our fresh made guacamole, colorful cut strips of peppers or humus, but today those are some of the snacks that are our little sprouts’ favorites!


1. Cook the onion and garlic in the olive oil over medium heat until tender.

2. Add in the remaining ingredients and bring to a boil. Reduce heat and simmer covered for about 50 minutes or until barley is cooked and the carrots are tender.

3. Serve with a fruit side of your choice!


Olive oil- enough to cover the bottom of the pot

1 onion- chopped

1 garlic clove- minced

1lb grass-fed beef- cooked

2 carrots- sliced

2 stalk celery- sliced

32 Oz organic beef broth

3 fresh tomatoes- chopped

2/3 cup pearl barley

1 tablespoon Worcestershire sauce

1 ⁄2 teaspoon fresh chopped thyme

2 tablespoons fresh parsley

salt & pepper to taste

Referenced Article:


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