One pot meal combining hearty grains, veggies and a flavorful broth!
Beef Barley Soup

Ingredients
1 pound lean ground beef (15% fat or less)
1 large carrot, diced (about 1 cup)
1 small onion, diced (about 1 cup)
2 stalks celery, diced (about 1 cup)
2 cloves garlic, finely chopped or ½ teaspoon garlic powder
8 cups low-sodium beef broth
1 can (14.5 ounce) diced tomatoes with juice
1 cup pearl barley (see Notes)
½ teaspoon black pepper
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- In large sauce pot, cook ground beef over medium heat. Drain fat (see Notes).
- Add carrot, onion, celery and garlic; stir often and cook for about 5 minutes.
- Add broth, tomatoes with juice, barley and pepper. Bring to a boil.
- Cover and reduce heat to simmer. Cook for 45 to 60 minutes or until barley is as tender as you like it.
- Serve warm.
- Refrigerate leftovers within 2 hours.
Notes
- Pour fat from cooked meat into a metal container. Let it cool, then dispose of it in a garbage can.
- No broth? Use 8 teaspoons low-sodium bouillon and 8 cups of water instead.
- Add 1 cup sliced mushrooms with tomatoes.
- Add 1 cup chopped kale or other greens with tomatoes.
- Pearl barley is high in fiber but is not a whole grain. If using whole grain barley (also called hulled barley), it may take longer for the barley to soften.
- Try adding cilantro on top for more flavor.
- This recipe can be made in a 5-quart or larger slow cooker for extra convenience. Put cooked ground beef and all other ingredients into the cooker, cover and cook on LOW for 7 to 8 hours. To shorten cooking time, cook on HIGH for 1 hour then turn to LOW for 5 to 6 hours or until barley is cooked as tender as you like.
You might also like...
Veggie Quesadillas with Cilantro Yogurt Dip

Veggie Quesadillas with Cilantro Yogurt Dip
Kid-approved recipe that's quick to make and full of flavor.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
12 quesadillas
Buttermilk Scones

Buttermilk Scones
This kid-approved recipe is great for breakfast, holidays or a sweet treat!
Prepare:
20 minutes
Cook:
20 minutes
Makes:
9 Scones
Cherry Scones

Cherry Scones
Warm and buttery treat combining whole-wheat flour, tart cherries and buttermilk. Perfect for breakfast or on the go.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
10 scones
Jollof Rice

Jollof Rice
This flavorful variation of a West African favorite includes brown rice, tomatoes, onions, peppers, broth and seasonings. Thanks to the OSU Extension African Heritage Work Group for this recipe.
Prepare:
10 minutes
Cook:
55 to 60 minutes
Makes:
8 to 9 cups
Watermelon with Lime and Chili Powder

Watermelon with Lime and Chili Powder
A simple and healthy snack that is sweet, spicy and citrusy.
Prepare:
10 minutes
Makes:
2 Cups
Chicken and Greens Soup

Chicken and Greens Soup
A warming blend of African Heritage spices with quinoa and vegetables makes this chicken soup comforting and full of nutrients.
Prepare:
20 minutes
Cook:
25 minutes
Makes:
6 cups
Comments
Very good for a soup that only took 40 minutes to cook! Adding tomato stock might be nice and make the broth a little more flavorful.
In reply to Very good for a soup that by LesleyJ
I agree that the simmer time can be shorter than 45 min.