0 from 63 votes
Beef and Barley Soup
This beef barley soup recipe is based on my grandmother's and is always a hit. It's made with chunks of beef, mushrooms and barley in a rich, savory broth.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 8
Calories: 27939 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 tablespoons olive oil divided
- 2 teaspoons kosher salt divided, I recommend Diamond Crystal
- ¾ teaspoon black pepper freshly ground
- 8 ounces button mushrooms sliced
- 1½ pounds chuck roast or beef for stew, cut into ½" dice
- 2 stalks celery ½" dice
- 1 medium onion chopped
- 3 medium parsnips ½" dice
- 3 medium carrots peeled and cut into bite-sized ½" coins
- 1 large clove garlic minced
- ½ teaspoon dried oregano
- 15 ounces diced tomatoes in their juice
- ½ teaspoon dried basil
- 1 bay leaf
- 8 cups low sodium beef broth or stock preferably homemade (recipe on this site)
- 4 cups kale tough stems removed, chopped
- ¾ cup whole pearl barley
- 1½ teaspoons browning sauce or Gravy master optional
Instructions
- In a large dutch oven or heavy soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add 8 ounces button mushrooms and a ½ teaspoon of salt to the pot. Cook and stir until mushrooms begin to brown and give up some of their liquid. Transfer the mushrooms to a small bowl.
- Cut 1½ pounds chuck roast into ¾-1" pieces. Season with 1 teaspoon of kosher salt and ½ teaspoon pepper. Heat 2 teaspoons olive oil in the pot. When the oil is hot and starts to shimmer, add the beef. Cook, stirring occasionally until browned, about 5 minutes. Transfer the meat to a bowl.
- Add the remaining 2 teaspoons of olive oil to the pot. Add 2 stalks celery, 1 medium onion, 3 medium parsnips, 3 medium carrots, and stir to combine. Season with the remaining ½ teaspoon of salt. Simmer on the stove for about 5 minutes or until the vegetables are slightly softened.
- Stir in1 large clove garlic, ½ teaspoon dried oregano and ½ teaspoon dried basil and 1 bay leaf and cook for one minute until fragrant.
- Add the beef and mushrooms back to the pot along with 15 ounces diced tomatoes in their juice and 8 cups low sodium beef broth or stock. Heat to boiling.
- Once the broth comes to a boil, stir in ¾ cup whole pearl barley, reduce heat to a simmer, cover the pot, and cook for 20 minutes. For a deeper color, you can add1½ teaspoons browning sauce or Gravy master, optional.
- Stir in 4 cups kale and simmer for 15 minutes until the barley is tender and the kale has wilted. Taste for seasoning and adjust as necessary with additional salt and pepper. Serve.
Cup of Yum
Notes
- If using quick-cooking barley, you can add it with the kale and cut the cooking time down by about 15 minutes, just until the barley is tender.
Nutrition Information
Calories
279.39kcal
(14%)
Carbohydrates
18.11g
(6%)
Protein
23.12g
(46%)
Fat
13.86g
(21%)
Saturated Fat
4.87g
(24%)
Polyunsaturated Fat
1.37g
Monounsaturated Fat
7.62g
Trans Fat
0.58g
Cholesterol
58.68mg
(20%)
Sodium
1203.65mg
(50%)
Potassium
1333.66mg
(38%)
Fiber
5.26g
(21%)
Sugar
6.51g
(13%)
Vitamin A
4993.29IU
(100%)
Vitamin C
28.03mg
(31%)
Calcium
99.5mg
(10%)
Iron
3.21mg
(18%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 27939
% Daily Value*
| Calories | 279.39kcal | 14% |
| Carbohydrates | 18.11g | 6% |
| Protein | 23.12g | 46% |
| Fat | 13.86g | 21% |
| Saturated Fat | 4.87g | 24% |
| Polyunsaturated Fat | 1.37g | 8% |
| Monounsaturated Fat | 7.62g | 38% |
| Trans Fat | 0.58g | 29% |
| Cholesterol | 58.68mg | 20% |
| Sodium | 1203.65mg | 50% |
| Potassium | 1333.66mg | 28% |
| Fiber | 5.26g | 21% |
| Sugar | 6.51g | 13% |
| Vitamin A | 4993.29IU | 100% |
| Vitamin C | 28.03mg | 31% |
| Calcium | 99.5mg | 10% |
| Iron | 3.21mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.