Homemade Beef Barley Soup
Servings: 6
Calories: 325kcal
This homemade Beef Barley Soup recipe is filled with tender chunks of beef, wholesome vegetables, and nutritious barley, all simmered in a savory tomato-beef broth.
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Ingredients
- 1 1/2 pounds beef cut into small cubes
- 2 cups fresh mushrooms sliced
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 cup onion chopped
- 2-3 cloves garlic minced
- 2 cups diced tomatoes
- 4 cups beef broth low-sodium
- 3/4 cup pearl barley rinsed
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/4 cup fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil for sautéing
Instructions
- Heat olive oil in a large skillet or Dutch oven. Add the cubed beef and season with salt and pepper. Cook for 4-5 minutes over medium-high heat, until browned on all sides. Remove the beef from the pot and set aside.
- In the same skillet, add the mushrooms and sauté for about 2-3 minutes until browned. Set aside.
- Sauté the carrots, celery, onion, and garlic for about 4 minutes. Just until the vegetables are slightly softened.
- Return the beef and vegetables back to the Dutch oven or soup pot. Stir in the diced tomatoes and beef broth.
- Rinse the pearl barley and stir into the soup.
- Add bay leaf, thyme and basil.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 40-50 minutes until the beef and barley is tender.
- Stir in the fresh chopped parsley.
- Adjust the seasoning with salt and pepper if needed and serve.
Video
Nutrition
Calories: 325kcal | Carbohydrates: 30g | Protein: 32g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 1002mg | Potassium: 972mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3959IU | Vitamin C: 16mg | Calcium: 97mg | Iron: 5mg