Beef Barley Soup

Name: Beef Barley Soup
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 9 servings (2-1/4 quarts)
Ingredients: 1 tablespoon canola oil; 1 pound beef top round steak, cut into 1/2-inch cubes; 3 cans (14-1/2 ounces each) beef broth; 2 cups water; 1/3 cup medium pearl barley; 3/4 teaspoon salt; 1/8 teaspoon pepper; 1 cup chopped carrots; 1/2 cup chopped celery; 1/4 cup chopped onion; 3 tablespoons minced fresh parsley; 1 cup frozen peas

Total Time Prep: 20 min. Cook: 1 hour 50 min.

Yield 9 servings (2-1/4 quarts)

Test Kitchen Approved

This hearty beef barley soup uses a simple blend of mirepoix, broth and steak to make a filling soup with basic ingredients.

Ingredients

1 tablespoon canola oil
1 pound beef top round steak, cut into 1/2-inch cubes
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas

Directions

In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

Nutrition Facts

1 cup: 133 calories, 4g fat (1g saturated fat), 28mg cholesterol, 859mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch, 1/2 fat.

This hearty beef barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. —Elizabeth Kendall, Carolina Beach, North Carolina

Recipe Creator