Description
A hearty and comforting Beef Barley Soup featuring tender beef, nutritious pearl barley, and a medley of vegetables, simmered together in a flavorful beef broth with tomatoes and herbs, perfect for a nourishing meal.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 carrots, sliced
- 1 rib celery, sliced
Main Ingredients
- 2 cups cooked beef, chopped
- 6 cups reduced sodium beef broth
- 14.5 ounces canned petite diced tomatoes with juices (1 can)
- ½ green bell pepper, diced
- ⅔ cup pearl barley
- 1 packet beef gravy mix
Seasonings & Herbs
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon dried thyme leaves
- 1 bay leaf
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- Salt and black pepper to taste
Optional
- 2 tablespoons red wine (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.
- Add Remaining Ingredients: Stir in the sliced carrots, celery, cooked beef, beef broth, canned diced tomatoes with juices, diced green bell pepper, pearl barley, beef gravy mix, Worcestershire sauce, dried thyme, bay leaf, and optional red wine. Mix well to combine.
- Bring to Boil and Simmer: Increase heat to bring the soup mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 40 to 50 minutes, or until the barley is tender and fully cooked.
- Finalize and Serve: Remove the bay leaf from the soup. Season with salt and black pepper to taste, and stir in the fresh or dried parsley. Ladle the soup into bowls and serve hot.
Notes
- The soup may thicken when cooled; add extra broth or water to adjust to your preferred consistency before reheating.
- Use reduced sodium beef broth to control the salt level, but adjust seasoning at the end as needed.
- Red wine adds depth of flavor but can be omitted for a milder taste or dietary preference.
- For a richer soup, stew the beef longer or use bone-in beef for broth.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg
