Beef Barley Soup with Tomatoes

Beef Barley Soup with Tomatoes. A wholesome comfort food soup with a deep, rich beef broth and a little sweetness from canned tomatoes. A great winter warm up soup.

Beef Barley Soup with Tomatoes.

Spouse is known for her tasty soups and this beef barley soup could not be easier or more tasty. This is a great example of how very simple ingredients, well prepared, can be transformed into something special.

It looks to be a cold rainy weekend in these parts. A big pot of steaming soup is likely to be appreciated by all within sniffing distance of this hearty dish.

If you don’t have leftover roast beef, try using leftover grilled steak, just add it half way through the cooking time instead of at the beginning.

Cheese and Herb Scones

We love to serve soups with these savoury, utterly delicious, Cheese and Herb Scones.

Beef Barley Soup with Tomatoes.

Like this Beef Barley Soup recipe?

Well, if you’re a soup fan like Spouse, we have dozens of great soup ideas.  Plus, plenty of them make great use of leftovers too.

Find them in our Soup Recipes Category.

Beef Barley Soup

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Beef Barley Soup with Tomatoes

Yield: 8 servings or more

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Beef Barley Soup with Tomatoes - a wholesome comfort food soup with a deep, rich beef broth and a little sweetness from canned tomatoes. A great winter warm up soup.

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Ingredients

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• 2 pounds beef roast, cut in small cubes, You can also use leftover diced roast beef or leftover grilled steak, just add it half way through the cooking time instead of at the beginning.
• 3 tbsp olive oil
• 3 cloves minced garlic
• 1 large red onion, , diced small
• Salt and pepper to season
• 8 cups good beef stock, (no sodium added or low sodium if you are using store-bought stock)
• 32 ounce can diced tomatoes
• 4 large carrots, , diced small
• 4 large celery stalks, , diced small
• 1 small turnip, , diced small (optional)
• 2 tbsp dried thyme or oregano
• ½ cup barley

Instructions

1. In a 3 to 4 quart dutch oven, season the diced beef with salt and pepper. Brown the beef over medium high heat in the olive oil. Add the garlic and onions.
2. Cook for an additional few minutes until the onions are softened. Add 1 cup of the beef stock, cover and roast at 350 degrees for about an hour to braise the beef.
3. Remove from oven and add all of the remaining ingredients.
4. Simmer over low heat until the vegetables are tender and the barley is fully cooked, about 30 minutes.

Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Information

Yield

8

Serving Size

1 serving
Amount Per Serving Calories 291Total Fat 11gSaturated Fat 2gUnsaturated Fat 0gCholesterol 70mgSodium 260mgCarbohydrates 19gFiber 4gSugar 5gProtein 28g

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