Beef Barley Soup

Lee esto en EspañolIngredients: Makes 10 servings

beef barley soup

3/4 cup pearl barley (dry)
2 tablespoons canola oil
6 ounces top round beef, diced small
3 ounces yellow onion, diced small
1 ½ ounces diced celery
¼ cup carrots, diced small
½ leek, diced
1 clove garlic, chopped
8 cups cold water
2 ounces low sodium beef base
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
1 bay leaf 
2 tablespoons fresh chopped parsley


Bring a small saucepan, bring 2 cups of water to a boil. Add barley, reduce heat to a simmer, cover, and cook until tender and most of the liquid has been absorbed, about 40-50 minutes. Pour out any excess water. Set aside.

In a large stockpot, heat canola oil over medium-high heat. Add beef and sear until browned on all sides, 2-3 minutes. Remove beef and set aside. To the same pot, add onions, celery, carrots, leeks, and garlic. Saute until tender, about 5-7 minutes.

Add the water, beef base, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer 30 minutes. Add the beef, barley, and parsley to the pot and simmer an additional 10 minutes. Remove bay leaf before serving.

Serving Size:
One serving: 1 cup 

Nutritional Information:
Nutrition Info (per serving): 120 calories, 5 g fat, 1 g saturated fat, 10 mg cholesterol, 465 mg sodium, 14 g carbs, 2 g fiber, 1 g sugar, 5.5 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group leaving site icon