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Beef Barley Soup with Tomatoes close up photo pf soup in a white bowl.

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.
Course Appetizer, Lunch
Cuisine American
Keyword barley, beef, soup
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 servings or more
Calories 291 kcal
Author Barry C. Parsons

Ingredients

  • 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.

Recipe 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.