Beef Barley Soup

Beef Barley Soup - beefy soup loaded with tender chunky beef, plump pearl barley and vegetables. So belly-warming, filling and scrumptious for a soup. A complete meal in a bowl!

Course Soup

Cuisine American

Cook Time 45

Total Time 45

Servings - 5 servings

Calories 461kcal

Author Imma

Ingredients

2 tablespoons olive oil
1- 1 1/2 pound beef stew meat , cut into about 1 inch cube
8 -10 ounce mushrooms
1 large onion , diced (about 1 1/2 cups )
3 teaspoons minced garlic
½ teaspoon minced ginger
1-2 bay leaves
2 teaspoons thyme
1 teaspoon dried oregano
1-2 teaspoons smoked paprika
1 tablespoon Creole seasoning
2 Large celery , diced (about 1 cup)
2 medium roasted tomatoes or 14-ounce (400g) can diced tomatoes
5-6 cups beef broth or water
1 cup barley
1-1 1/2 cups sliced carrots
1 beef cube or beef bouillon tablespoon (optional)
1 tablespoon Worcestershire sauce
salt and pepper to taste

US Customary - Metric

Instructions

Heat olive oil in a large pot over medium heat. Add the beef, sauté stirring frequently any browned bits off the bottom of the pot until beef is brown. Set aside.
On the same pot, add mushrooms and saute for about 3-5 minutes . Be careful not to let it burn. Set aside.
Add onions, garlic, ginger, bay leaves , thyme, oregano and saute for about 3-4 minutes until onions are wilted.
Then add paprika, Creole seasoning , celery and tomatoes.
Pour in beef stock or water, barley, browned beef, carrots, mushrooms, beef bouillon, Worcestershire sauce and salt and pepper.
Bring to a boil, cover and simmer until beef is tender, about 25 – 35 minutes. You might have to add more water or broth, if needed. Adjust seasonings to taste .

Nutrition