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Beef Barley Soup

A hearty soup perfect for fall

Course Soup
Cuisine American
Keyword barley soup, beef barley soup, beef soup, soup for a meal, whole grain soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people
Calories 218 kcal

Ingredients

  • 2-3 tbsp olive oil or any fat or oil
  • 1 stalk celery sliced
  • 1 medium onion chopped
  • 3 cloves garlic minced or grated
  • 8 oz beef cut in bite-size pieces
  • 8 oz mushrooms sliced
  • 3 cups beef stock
  • 3 cups water
  • 1 tsp beef Better than Bouillon
  • 1 tsp roasted garlic Better than Bouillon
  • 1 can 14 oz of fir roasted diced tomatoes
  • 1/2 cup barley pearled, hulled or brown rice
  • 1 bay leaf
  • ½ tsp dried thyme
  • Salt and Pepper to taste

Instructions

  1. Heat oil in a soup pot until hot. Over medium heat, add the celery and onion, stirring until soft, about 5 minutes.
  2. Add the garlic and cook briefly, 30 seconds – 1 minute.
  3. Add the beef and mushrooms, and lower the heat if needed to prevent burning any vegetables.
  4. Stir occasionally until the meat has brown edges.
  5. Add the stock, water, Better than Bouillon, tomatoes, barley, bay leaf and thyme. Bring to a simmer and reduce heat. Simmer until the barley is cooked through, 435- 1 hour for hulled barley, less for pearled barley.

  6. Adjust seasonings to taste. To thicken add some potato flakes, if desired.

Recipe Notes

Oregano can also be used. Add spices like cumin or smoked paprika to season even more.
Add chopped jalapenos to make it spicy.