Tomato Beef Barley Soup

Homemade beef barley soup
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Ratings
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 6 servings of soup
Nutritional Guidelines (per serving)
343 Calories
12g Fat
37g Carbs
24g Protein
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Nutrition Facts
Servings: 6 servings of soup
Amount per serving
Calories 343
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 15%
Cholesterol 55mg 18%
Sodium 242mg 11%
Total Carbohydrate 37g 13%
Dietary Fiber 8g 28%
Protein 24g
Calcium 92mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is one of those versatile kitchen sink types of soups. I concocted this based on what I had in my refrigerator and freezer at the time. Let your imagination be your guide. I like to sweat my vegetables and the barley in a little butter or oil to slightly caramelize the veggies and coat the grain. It really makes a difference. This is a good candidate for a slow cooker.

Ingredients

  • 2 tablespoons butter or canola oil
  • 1 large onion (peeled and chopped)
  • 1 medium turnip (peeled and chopped)
  • 1 small parsnip (peeled and chopped)
  • 2 carrots (peeled and sliced 1/2" thick)
  • 2 ribs celery (sliced 1/2" thick)
  • 1 finely chopped garlic clove
  • 1/2 cup barley (rinsed and drained)
  • 3 medium potatoes (peeled and cut into 8ths)
  • 3 large tomatoes (peeled and chopped, or 1 (28-ounce) can of diced tomatoes)
  • 1 tablespoon beef base
  • 4 cups water or more as needed
  • 1 stock sachet (see below)
  • 8-12 ounces leftover roast beef (steak or prime rib, cut into 1/2" pieces)
  • Salt and pepper to taste

Steps to Make It

  1. In a large saucepan or Dutch oven over medium heat, saute onion, turnip, parsnip, carrots and celery until slightly caramelized. Add garlic, barley, and potatoes and saute 2 minutes with rest of vegetables.

  2. Add tomatoes, beef base, water, and sachet. Bring to a boil, turn heat to low and simmer uncovered 1 hour or until barley is done, stirring occasionally.

  3. Remove sachet, add beef and heat until warm throughout. Adjust seasonings. Serve in a heated bowl with a parsley garnish, if desired, accompanied by a green salad and crusty bread.