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Easy Beef Barley Soup

Course Appetizer, Main Course
Cuisine American
Keyword beef barley soup, light dinner soup, simple, easy soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people

Ingredients

  • 1 cup of left over beef beef roast, prime rib, corned beef chopped
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 2 ribs of celery sliced
  • 8 oz mushrooms sliced or chopped
  • 3 small carrots sliced
  • 2 cloves garlic minced
  • 1 cup beef stock
  • 1 cup chicken stock
  • ½ cup tomato puree
  • 1 cup barley – par cooked or ½ cup instant uncooked
  • 3 cups water
  • 1 bay leaf
  • ½ tsp dried thyme

Instructions

  1. In a Dutch oven, add the oil and heat over medium heat. Add the onion, celery, and mushrooms and sauté until slightly softened. Add the carrots and sauté another 2-3 minutes. Add the garlic, stir in and sauté 30 seconds. Stir in the meat.
  2. Pour in beef and chicken stock, tomatoes, and 3 cups of water. Stir to mix, and add the barley, bay leaf and thyme. Cook until the barley is cooked through.
  3. Remove bay leaf before serving.
  4. Serve with hearty bread or crispy crackers.