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 Time20minutes
Cook Time1hour30minutes
Total Time1hour50minutes
Servings8servings or more
Calories291kcal
AuthorBarry C. Parsons
Ingredients
2poundsbeef roast, cut in small cubesYou 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.
3tbspolive oil
3clovesminced garlic
1large red onion, diced small
Salt and pepper to season
8cupsgood beef stock(no sodium added or low sodium if you are using store-bought stock)
32ouncecan diced tomatoes
4large carrots, diced small
4large celery stalks, diced small
1small turnip, diced small (optional)
2tbspdried thyme or oregano
½cupbarley
Instructions
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.
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.
Remove from oven and add all of the remaining ingredients.
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.