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Beef and Barley Soup

Beef and Barley Soup
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Serves 4 (makes 8 cups)| Hands-On Time: | Total Time:



  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.
By September, 2012

Nutritional Information

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

Quick Tip

White pot on stovetop
Don’t crowd the pan when browning the beef or the meat will steam, not brown.

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