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Beef Barley Soup

Notes

Recipe 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.
  • Try adding cilantro on top for more flavor.

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 1/2 teaspoon garlic powder
8 cups low-sodium beef broth
1 can (14.5 ounce) diced tomatoes with juice
1 cup uncooked barley
½ teaspoon pepper

Directions

  1. Wash hands with soap and water.
  2. In large sauce pot, cook ground beef over medium heat. Drain fat (see Notes).
  3. Add carrot, onion, celery and garlic; stir often and cook for about 5 minutes.
  4. Add broth, tomatoes with juice, barley and pepper. Bring to a boil.
  5. Cover and reduce heat to simmer. Cook for about 30 minutes or until barley is as tender as you like it.
  6. Serve warm.
  7. 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.
  • Try adding cilantro on top for more flavor.
Photo of Beef Barley Soup
Prep time: 15 minutes
Cook time: 45 minutes
Makes: 14 Cups
Nutrition Facts: View Label

Comment

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.