Hearty and flavorful describes this Beef Barley Soup to a tee! This soup is great anytime of the year.
Chucked full of fresh garden vegetables that make this beef soup bursting with flavor!!
I make this soup on cold winter days when I want something to warm me up. Your family will be asking for seconds and wanting you to make more.
When there are fresh carrots from our garden to use it is the perfect time to pull out this recipe. Fresh vegetables from the garden or you local farmers market are the best!!
New to making soups?
This is the perfect recipe to practice on. The broth has rich flavor from the beef, carrots, celery, onion, garlic, barley and beef broth that make up the ingredients.
On a special diet of clear liquids?
If you are on a special diet which calls for a clear broth, then make this recipe. Just add more beef broth to ingredients list.
The whole family can have the soup while you drink the flavorful broth. This soup is a quick throw together dinner that is made with wholesome ingredients that you probably already have in your kitchen!
How to Make Beef Barley Soup
Start by using a large soup pan, melt the butter on medium heat, add the celery and onion. Sweat the celery and onion until it starts to get tender. Stir to combine.
Add the stew beef along with the seasoned salt and pepper to the pot with the celery and onions. Continue stirring every couple of minutes until beef is browned.
Then add the minced garlic and the sliced carrots to the pot sautéing all together.
The last ingredients to add to the soup is the broth and the pearl barley. Simmer the soup till the everything is tender, stirring occasionally to prevent sticking on the bottom of the pan.
Don’t like barley?
Just leave the barley out of the recipe to give you a vegetable soup. I will make this recipe without barley just to switch up a bit every now and then!
Do you have leftover soup Beef Barley Soup?
This soup freezes great! I portion out single serving size into freezable container leaving a little room at the top for expansion.
When I get hungry for a bowl of soup, I just pull a container from the freezer and let thaw or just pop into the microwave. You can also warm up on the stove in a small pan. Enjoy this recipe and share with all your family and friends!
Beef Barley Soup
Hearty and flavorful describes this Beef Barley Soup to a tee! This soup is great anytime of the year. I make this soup on cold winter days when I want something to warm me up. When there are fresh carrots from our garden to use it is the perfect time to pull out this recipe.
- Butter 3 Tbsp
- Celery stalks, sliced 2 each
- Onion, small diced 1/2 each
- Stew Beef, small diced 1 1/2 lbs
- Salt and Pepper, seasoned TT
- Carrots, peeled, sliced 5 each
- Garlic, minced 1 Tbsp
- Beef Broth 48 fl oz
- Barley, pearl 4 oz
- Melt butter in a large soup pot.
- Sweat onions and celery in the butter until they start to get tender.
- Add stew beef, salt and pepper seasonings to onions and celery.
- Brown beef stirring frequently.
- Add sliced carrots and minced garlic to pot. Cook and stir occasionally for 2 minutes.
- Add beef broth and barley to soup.
- Cook, stiring occasionally until beef, barley and vegetables are all tender.
This Beef Barley Soup freezes well! Store any leftovers into freezable containers leaving room at the top for expansion. Label and date containers.
Amount Per Serving Calories 197Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 77mgSodium 659mgCarbohydrates 6gFiber 1gSugar 1gProtein 24g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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Also try Venison Tips and Noodle recipe or the Tender Pork and Gravy.
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