Description
This hearty Beef Barley Soup is a nourishing and flavorful one-pot meal packed with tender beef, nutritious vegetables, and plump pearl barley. Perfect for a cozy lunch or dinner, it’s both comforting and satisfying.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 carrots, sliced
- 1 rib celery, sliced
- 2 cups cooked beef, diced or shredded
- 6 cups reduced sodium beef broth
- 1 (14.5-ounce) can petite diced tomatoes with juices
- 1/2 green bell pepper, diced
- 2/3 cup pearl barley
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon dried thyme leaves
- 1 packet beef gravy mix
- 1 bay leaf
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried
- Salt and black pepper, to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until softened, about 3–4 minutes.
- Add carrots, celery, cooked beef, beef broth, diced tomatoes with juices, green bell pepper, pearl barley, Worcestershire sauce, thyme, gravy mix, and bay leaf. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 40–50 minutes, or until barley is tender.
- Remove the bay leaf, stir in chopped parsley, and season with salt and black pepper to taste.
- Serve hot and enjoy!
Notes
- Use leftover roast beef or stewed beef for best flavor and texture.
- Can be frozen for up to 3 months. Cool completely before storing in freezer-safe containers.
- Add extra broth or water if the soup thickens too much upon standing or reheating.
- Great with a side of crusty bread or salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 5g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 35mg
