Beef Barley Soup

Sept 3, 2022

Beef, barley and enough vegetables to round out this hearty soup.

Summary

  • Prep Time: 20 min
  • Cook Time: 50 min
  • Other: Unless beef is already available it will need to be cooked as well
  • Total Time: 1 hr 10 min
  • Servings: 8
  • Yield: ~ 3 quart

Ingredients

Note: weights are from first time making this soup

  • 1 tablespoon olive oil
  • 1 onion chopped (186g)
  • 1 garlic clove minced (8g)
  • 2 carrots sliced (123g)
  • 1 stalk celery sliced (69g)
  • 2 cups cooked beef (492g)
  • 6 cups reduced sodium beef broth
  • 1 can petite diced tomatoes 14-15 oz, undrained
  • ½ green pepper diced (70g)
  • ⅔ cup barley
  • 1 tablespoon Worcestershire sauce
  • 1 package beef gravy mix
  • 1 bay leaf
  • 2 tablespoons red wine optional
  • 2 tablespoons fresh parsley (8g)
  • 2 teaspoons dried
  • salt & pepper to taste

Directions

  1. Cook onions and garlic in oil over medium heat until softened.
  2. Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.
  3. Remove bay leaf and serve.

Adjustments

  • None

History

  • 2022-09-03 – First time making it. Made a double batch. Cooked 2 top round steaks (marinated for 9 hours) and used that (~3 lb raw and untrimmed). It turned out very well. I used Pioneer Beef Gravy mix that makes 2 cup for the double batch.

References