Ingredients
– 1 tablespoon oil
– 1 chopped onion
– 1 minced garlic clove
– 2 sliced carrots
– 1 sliced rib celery
– 2 cups cooked beef (leftover beef, pot roast, flank steak, cubed chuck, or ground beef)
– 6 cups reduced sodium beef broth
– 1 can (14.5 ounces) diced tomatoes with juices
– ½ diced green bell pepper
– ⅔ cup pearl barley
– 1 tablespoon Worcestershire sauce
– ¼ teaspoon dried thyme leaves
– 1 packet beef gravy mix
– 1 bay leaf
– 2 tablespoons red wine (optional)
– 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
– Salt and black pepper to taste
Instructions
1-Prepare all ingredients: Prepare all ingredients by washing and chopping vegetables, and cutting beef into bite-sized pieces.
2-Brown the beef: In a large pot, brown the beef over medium-high heat to seal in juices.
3-Add chopped onions, garlic, carrots, and celery: sauté until softened.
4-Pour in beef broth and bring to a boil:
5-Add barley, thyme, salt, and pepper: reduce heat to simmer.
6-Cover and cook for 45-60 minutes: until beef is tender and barley is cooked.
7-Adjust seasoning: Adjust seasoning as needed and serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍽️ Use any cooked beef you have on hand, such as leftover roast or ground beef browned separately.
🌾 Pearl barley adds a nutty flavor and chewy texture while boosting nutrition.
🥄 The soup freezes well; portion and store for easy future meals.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 cup
- Calories: 204
- Sugar: 4 g
- Sodium: 487 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 38 mg