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Easy Beef Barley Soup Recipe

Easy Beef Barley Soup Recipe photo by Taste of Home

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“This soup is really easy and takes very little time to put together. You can serve it for a leftover lunch or for supper with homemade bread, which I do on occasion.” Carole Lanthier - Courtice, Ontario

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Easy Beef Barley Soup Recipe

Prep: 15 min. Cook: 55 min.

Yield: 4 Servings

15 55 70

Ingredients

1/2 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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2 large fresh mushrooms, sliced
1 celery rib, chopped
1 small onion, chopped
2 teaspoons all-purpose flour
3 cans (14-1/2 ounces each) reduced-sodium beef broth
2 medium carrots, sliced
1 large potato, peeled and cubed
1/2 teaspoon pepper
1/8 teaspoon salt
1/3 cup medium pearl barley
1 can (5 ounces) evaporated milk
2 tablespoons tomato paste

Directions

In a Dutch oven over medium heat, cook and stir the beef, mushrooms, celery and onion until meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in the carrots, potato, pepper and salt. Bring to a boil. Stir in barley.
Reduce heat; cover and simmer for 45-50 minutes or until barley is tender. Whisk in milk and tomato paste; heat through. Yield: 4 servings.

Nutritional Facts 1-3/4 cups equals 317 calories, 7 g fat (3 g saturated fat), 45 mg cholesterol, 753 mg sodium, 42 g carbohydrate, 6 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable.

Originally published as Easy Beef Barley Soup in Healthy Cooking October/November 2008, p33

Thicken Barley and Bean Soup

Barley and beans absorb a lot of soup broth. If you like barley in your soup but the leftovers are too thick, add extra chicken, beef or vegetable broth to leftovers while reheating to achieve the desired consistency.

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Reviews for Easy Beef Barley Soup

Easy Beef Barley Soup

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Reviewed on Feb. 01, 2011 by foodfave

We really enjoyed this on a cold wintery day, however I made several adjustments including omitting mushrooms (didn't have any), adding dried parsley, garlic and a bay leaf. I also didn't have any barley so I used 1/2 c quinoa and omitted tomato paste and evaporated milk. I just cooked the quinoa for about 12 min after adding it to the boiling soup. Yum!

Reviewed on Feb. 18, 2010 by berumen

My husband and i loved this recipe. i did add more mushrooms. There didnt seem to be enought for us.

Reviewed on Oct. 17, 2009 by shadowrunbunny

I made it with a few adjustments - 1 lb. ground beef, more tomato paste, and no carrots. Also used an 8 oz. pkg of sliced mushrooms. TWO mushrooms??? Really??? Was that a typo??? I will make it again with my changes.

Reviewed on Sep. 30, 2009 by gardengirl1278

Great recipe, I added more veggies and garlic too. Omitted the tomato paste (didn't have any on hand.) My husband doesn't usually care for barley but this got a thumbs up from him and my son.