Beef and Barley Soup

Beef and Barley Soup
Charles Masters
Serves 4 (makes 8 cups)
preparation
30
minutes
cooking
90
minutes

Ingredients

2
tablespoons
olive oil
1
pound
beef chuck, cut into 1-inch cubes
kosher salt and black pepper
1
medium onion, coarsely chopped
2
carrots, coarsely chopped
2
stalks celery, cut into 1/2-inch pieces
2
cloves garlic, chopped
2
14.5-ounce cans low-sodium beef broth
1
14.5-ounce can diced tomatoes
1/2
cup
pearl barley
1
bay leaf
2
sprigs fresh thyme
1
tablespoon
chopped fresh flat-leaf parsley

Directions

  1. Heat the oil in a large pot over medium-high heat. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper. Working in 2 batches, cook the beef, turning often, until browned, 4 to 6 minutes; transfer to a plate.
  2. Add the onion, carrots, celery, and garlic to the pot and cook, stirring often, until beginning to soften, 4 to 6 minutes.
  3. Add the broth, tomatoes (with their juices), barley, bay leaf, thyme, 4 cups water, ¼ teaspoon each salt and pepper, and the browned beef (along with any accumulated juices). Bring to a boil, reduce heat, and simmer, covered, until the beef is tender, 1 hour to 1 hour, 15 minutes.
  4. Adjust the consistency of the soup with more broth or water if desired. Stir in the parsley.

 

Kristin Evans Dittami
September 2012

Nutritional Information

  • Per Serving
  • Calories 376
  • Fat 13 g
  • Sat Fat 3 g
  • Cholesterol 48 mg
  • Sodium 741 mg
  • Protein 32 g
  • Carbohydrate 31 g
  • Sugar 6 g
  • Fiber 7 g
  • Iron 4 mg
  • Calcium 59 mg
What does this mean? See Nutrition 101.