Vegetable Beef Barley Soup With Mushrooms

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/10/19
Beef and barley soup
Kimberlee Reimer/Getty Images
  • Total: 70 mins
  • Prep: 10 mins
  • Cook: 60 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
277 Calories
9g Fat
30g Carbs
21g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 277
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 11%
Cholesterol 38mg 13%
Sodium 1009mg 44%
Total Carbohydrate 30g 11%
Dietary Fiber 6g 21%
Protein 21g
Calcium 117mg 9%
*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 flavorful beef barley and soup is easy to make on the stovetop and gets its extra savory flavor from mushrooms. Serve this great tasting soup with freshly baked biscuits or cornbread. 

Ingredients

  • 1 tablespoon canola oil
  • 2 cloves garlic (minced)
  • 1/2 cup onion (chopped)
  • 2 ribs celery (chopped)
  • 2 medium carrots (chopped)
  • 8 ounces mushrooms (about 2 - 2 1/2 cups, sliced)
  • 4 cups beef broth
  • 1/4 cup barley
  • 4 to 8 ounces stewed beef (diced)

Steps to Make It

  1. In a large Dutch oven or saucepan, heat oil; sauté garlic, onion, celery, carrots, and mushrooms for about 8 to 10 minutes, or until tender.

  2. Add beef broth, barley, and beef; cover, reduce heat and simmer for 45 to 55 minutes, or until barley is tender, stirring occasionally.

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