Beef Barley Soup Recipe

Beef Barley Soup Recipe photo by Taste of Home

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Our database specialist, Sue Jurack of Mequon, Wisconsin, shares her recipe for a delicious soup brimming with savory ingredients. "It’s so comforting on a cool day," says Sue.

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Beef Barley Soup Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

2 tablespoons each chopped carrot, celery and onion
1 teaspoon butter
1 cup water
1 cup beef broth
1/2 cup cubed cooked roast beef
1/2 cup canned diced tomatoes
1/4 cup quick-cooking barley
2 tablespoons frozen peas
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon pepper

Directions

In a small saucepan, saute the carrot, celery and onion in butter until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender, stirring occasionally. Yield: 2 servings.

Nutritional Facts 1-1/2 cups (prepared with reduced-sodium broth) equals 206 calories, 4 g fat (2 g saturated fat), 40 mg cholesterol, 650 mg sodium, 24 g carbohydrate, 6 g fiber, 18 g protein.

Originally published as Beef Barley Soup in Cooking for 2 Spring 2009, p9

Chopped Onion Substitute

When there’s no time to chop onions, onion powder is one option. Substitute 1 tablespoon of onion powder for one medium chopped onion. For the best onion flavor, use frozen chopped onions or dried minced onion (found in the spice aisle). One tablespoon of dried minced onion equals 1/4 cup minced raw onion.