This homemade beef barley soup is loaded with nutritious veggies, tender beef and plump barley. It’s a complete meal in a bowl!
SERVINGS : 8 servings
- 1 tablespoon olive oil
- 1 onion chopped
- 1 garlic clove minced
- 2 carrots sliced
- 1 rib celery sliced
- 2 cups cooked beef
- 6 cups reduced sodium beef broth
- 1 can petite diced tomatoes 14-15 oz, undrained
- ½ green pepper diced
- ⅔ cup barley
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon dried thyme
- 1 package beef gravy mix
- 1 bay leaf
- 2 tablespoons red wine optional
- 2 tablespoons fresh parsley or 2 teaspoons dried
Cook onions and garlic in oil over medium heat until softened.
Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.
Remove bay leaf and serve.salt & pepper to taste
NotesSoup may thicken upon cooling, add extra broth (or water) to reach desired consistency.
Nutrition InformationCalories: 149, Carbohydrates: 15g, Protein: 10g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 17mg, Sodium: 385mg, Potassium: 623mg, Fiber: 3g, Sugar: 1g, Vitamin A: 2680IU, Vitamin C: 9.7mg, Calcium: 25mg, Iron: 1.5mg