Mixed Bean Beef and Barley Soup
User Reviews
5
-
Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
324 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Mixed Bean Beef and Barley Soup
Description
Mixed Bean Beef and Barley Soup blends diced chuck roast seasoned with Montreal seasoning, seared for flavor depth, combined with softened onions, celery, garlic, tomato paste, black pepper, and a bay leaf to build a robust base. Soaked mixed beans and beef broth add heartiness, while cooked barley incorporated at the end contributes chewy texture and balance. The slow simmer melds these elements into a thick, stew-like consistency that can be adjusted with broth to preferred thickness.
The soup brings a complex savory profile from the combination of beef, beans, and aromatic vegetables. The inclusion of barley adds bulk and subtle nuttiness. This dish can be served as a main course for a warming, protein-rich bowl. It suits families or meal prep settings with its well-rounded nutrition and filling nature.
The method notes suggest soaking beans overnight for optimal softness and give guidance for adapting cooking times if using a pressure cooker like an Instant Pot. This ensures the beef and beans become tender within a shorter timeframe while retaining proper texture in the finished soup.
Ingredients
- 1 lb chuck roast diced, boneless
- 1 tbsp Montreal seasoning
- 2 tsp olive oil
Soup:
- 1 tbsp olive oil
- 1 yellow onion diced
- 1 cup celery chopped
- 6 oz tomato paste
- 4 garlic minced, cloves
- 2 tsp black pepper
- 1 bay leaf
- 1 cup mixed dried beans soaked overnight (See Note 1)
- 4 cups beef broth
- 1 cup barley cooked
- salt to taste
Instructions
- In a small saucepan, cook the barley per package directions. Drain any excess water and set aside.
- Mix the Montreal seasoning and diced beef together. In a skillet over medium-high heat add the oil and sear the beef on all sides until browned. Set aside.
- Coat the inside of Instant Pot or Dutch oven with cooking spray. Add the olive oil and sauté (Instant Pot setting of Sauté) the onion and celery until translucent. Add the tomato paste, garlic, black pepper and bay leaf. Stir and cook for 2 minutes more.
- Add the seared beef with all meat drippings, soaked and drained beans and beef broth. Stir to combine and cover with lid partially. Cook for 40 minutes on simmer if Dutch oven stove top or choose Beans setting on Instant Pot (Bean/Chili, 30 minutes, Normal, High Pressure).
- Remove lid and stir in cooked barley. Season to taste and serve. If to thick thin with more beef broth. This will thicken to a chili like consistency.
Notes
- Soak mixed beans overnight after removing debris and cover with 2 inches of water to ensure even cooking and digestion.
- When converting slow cooker meat recipes to Instant Pot, cook for about 25-30 minutes under high pressure, ensuring the sealing valve is set.
- If in a hurry, use the Quick Soak Method to prepare beans faster before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 21g | 42% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 677mg | 28% |
| Potassium | 950mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 7.6mg | 8% |
| Calcium | 69mg | 7% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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