This beef barley soup is a complete meal in a bowl. A flavorful-packed soup loaded with nutritious veggies, tender beef, and plump barley. The best part is you can whip this up in advance and freeze it. This beef barley soup is rich and hearty. This will warm you up inside and out. Every spoonful screams comfort! Serve a big bowl of this delicious soup with biscuits or salad on the side.
Winter is not yet over and what’s the best way to warm you up from inside and out? I can name a bunch, but on top of my list is this nutritious beef barley soup. I use leftover cooked beef such as pot roast, steak, or roast beef. If you do not have any leftovers, you can also use a cubed chuck of flank steak.
INGREDIENTS
- 2 c. cooked beef
- 1 onion, chopped
- 1 garlic clove, minced
- 1 tbsp olive oil
- 2 carrots, sliced
- 1 bay leaf
- 1 stalk celery, sliced
- 6 c. reduced-sodium beef broth
- ½ green pepper, diced
- ⅔ c. barley
- ¼ tsp dried thyme
- 1 tbsp Worcestershire sauce
- 1 package beef gravy mix
- 2 tbsp fresh parsley or 2 tsp dried
- salt & pepper to taste
- 2 tbsp red wine optional
- 1 can petite diced tomatoes 14-15 ounces, undrained
INSTRUCTIONS
Step 1: In oil, cook the onions and garlic over medium heat until tender. Then, add the rest of the ingredients. Bring everything to a boil, then decrease the heat. Put the lid on and simmer the soup for approximately 40 to 50 minutes or until the barley is cooked.
Step 2: When done, remove the bay leaves, and discard them.
Step 3: Ladle the beef barley soup into serving bowls and serve. Enjoy!
NOTES
To reach your desired consistency, add more broth or water.
