Easy Beef Barley Soup

Name: Easy Beef Barley Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings.
Cuisine: Comfort Food Recipes, Comfort Food Soup Recipes
Ingredients: 1/2 pound lean ground beef (90% lean); 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

“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

Ingredients

1/2 pound lean ground beef (90% lean)
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.

Nutrition Facts

1-3/4 cups: 317 calories, 7g fat (3g saturated fat), 45mg cholesterol, 753mg sodium, 42g carbohydrate (10g sugars, 6g fiber), 21g 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

Reviews

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Average Rating:

andreatak

Dec 1, 2014

An Autumn/Winter core recipe!! Soo good. I followed it to the T, except didnt have barley so I researched substitutes, and used wild rice and red beans instead. Still produced that hearty nutty taste!
kellytreats

Oct 16, 2014

Delicious, unique and healthy! My new favorite soup!
Chris1414

Aug 25, 2014

I have made this recipe many times since I initially found it about 8 months ago. I probably made it at least once or twice a month last winter. Very delicious! I use ground turkey rather than ground beef.
lmaniscalco

Feb 15, 2014

Kids described it as Cheeseburger soup! It was a winner at our house and went into my great recipes file! :)
asoeaston

Mar 18, 2012

simple, cheap and healthy. We all liked it.
dianes50

Feb 21, 2012

We thought this was great, but it need more barley. Also I didn't use the milk or tomatoe paste at the end. My husband wants it again.
shellytow1

Jan 16, 2012

This soup was so good. Would make it again.
bjsilve0

Oct 28, 2011

Good flavor.
foodfave

Feb 1, 2011

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!
berumen

Feb 18, 2010

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