Beef Barley Soup

Name: Beef Barley Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: ½ large sweet or white onion, diced; 2 ribs celery, diced; 2 medium carrots, sliced; 2 Tbsp extra virgin Olive Oil; 12 cups beef broth; 2 cups diced leftover beef roast, trimmed; 14 ounce whole peeled canned tomatoes (or diced); ⅔ cup pearl barley; 1 Tbsp Italian seasoning (or oregano and thyme); 1 Tbsp freshly ground black pepper; 1 tsp kosher salt

6 steps

Prep:10minCook:35min

A go to soup when you have leftover beef roast and it is a never fail, never disappoint recipe.

Updated at: Wed, 29 Jan 2025 23:25:34 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories194.7 kcal (10%)

Total Fat7 g (10%)

Carbs19.6 g (8%)

Sugars3.5 g (4%)

Protein14.7 g (29%)

Sodium1715.7 mg (86%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

0.5sweet onion

large, or white, diced

2 Tbspextra virgin olive oil

12 cupsbeef broth

2 cupsbeef roast

diced, leftover, trimmed

14 ouncecanned tomatoes

whole, peeled, or diced

⅔ cuppearl barley

1 TbspItalian seasoning

or oregano and thyme

1 Tbspblack pepper

freshly ground

1 tspkosher salt

Instructions

Step 1

In a large heavy bottom stockpot add, the ½ large sweet or white onion, diced, the 2 ribs celery, diced, the 2 medium carrots, sliced and the 2 Tbsp extra virgin Olive Oil oven medium-high heat and cook for 2-3 minutes or until the vegetables begin to soften.

Step 2

Add the tomatoes to the pot and using a wooden spoon, break up the tomatoes to bite sized pieces.

Step 3

Pour in the 12 cups beef broth and bring to a simmer.

Step 4

Add the 1 Tbsp Italian seasoning (or oregano and thyme), 1 Tbsp freshly ground black pepper and 1 tsp kosher salt then add the ⅔ cup pearl barley and let the soup simmer for 20 minutes.

Step 5

Add the leftover diced beef and let simmer a further 5 minutes, taste for seasoning

Step 6

Once the barley is fully cooked, serve and enjoy.