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1 tablespoon olive oil
1 onion, chopped
1 garlic clove, minced
2 carrots, sliced
1 rib of celery, sliced
2 cups cooked beef, chopped
6 cups reduced sodium beef broth
1 can (14-15 oz) petite diced tomatoes, undrained
½ green pepper, diced
⅔ cup barley
1 tablespoon Worcestershire sauce
¼ teaspoon dried thyme
1 package beef gravy mix
1 bay leaf
2 tablespoons red wine (optional)
2 tablespoons fresh parsley (or 2 teaspoons dried)
Salt and pepper to taste
Instructions:
Start the Base:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking them until they’re softened and fragrant. This is where all those lovely flavors start to build.
Simmer the Soup:
To the pot, add the sliced carrots, celery, cooked beef, beef broth, undrained diced tomatoes, diced green pepper, barley, Worcestershire sauce, dried thyme, beef gravy mix, and bay leaf. If you’re using red wine, pour it in now for an extra layer of flavor.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 40-50 minutes, or until the barley is tender and fully cooked.
Finish and Serve:
Once the barley is cooked, remove the bay leaf and adjust the seasoning with salt and pepper. Stir in the fresh parsley to add a pop of color and freshness just before serving.
Notes:
If the soup thickens more than you’d like upon cooling or for leftovers, simply stir in a bit of extra broth or water when reheating to achieve your desired consistency.
Nutrition Information (per serving):
Calories: 149 Carbohydrates: 15g Protein: 10g Fat: 5g Saturated Fat: 1g
This Beef Barley Soup recipe not only nourishes the body but also comforts the soul with its rich, savory flavors. Whether you’re serving it up for a family dinner or enjoying a quiet meal by yourself, it’s sure to satisfy. Enjoy the process of simmering this delectable soup and the delightful meals it brings to your table.
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