Rating: 3 stars
48 Ratings
  • 5 star values: 4
  • 4 star values: 11
  • 3 star values: 18
  • 2 star values: 11
  • 1 star values: 4
Kristin Evans Dittami

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Credit: Charles Masters

Recipe Summary

hands-on:
30 mins
total:
1 hr 30 mins
Yield:
Serves 4 (makes 8 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add the onion, carrots, celery, and garlic to the pot and cook, stirring often, until beginning to soften, 4 to 6 minutes.

  • 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.

  • Adjust the consistency of the soup with more broth or water if desired. Stir in the parsley.

Nutrition Facts

376 calories; fat 13g; saturated fat 3g; cholesterol 48mg; sodium 741mg; protein 32g; carbohydrates 31g; sugars 6g; fiber 7g; iron 4mg; calcium 59mg.
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