Beef Barley Soup
A hearty and nourishing soup brimming with succulent beef, wholesome vegetables, and tender pearl barley—perfectly balanced for a fulfilling meal in one bowl.
Ingredients
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried
- ½ green bell pepper finely diced
- 2 cups cooked beef shredded or cubed
- 1 packet beef gravy mix
- 14.5 ounces canned petite diced tomatoes with juices
- 2 tablespoons red wine optional
- 1 onion finely chopped
- 2 carrots thinly sliced
- 2 tablespoons olive oil
- ¼ teaspoon dried thyme leaves
- 6 cups reduced sodium beef broth
- ⅔ cup pearl barley
- 1 bay leaf
- 1 clove garlic minced
- 1 rib celery sliced
- Salt and freshly ground black pepper to taste
- 1 tablespoon Worcestershire sauce
Instructions
- Warm olive oil in a large soup pot over medium heat, then sauté the chopped onion and minced garlic until softened and fragrant.
- Incorporate the remaining ingredients into the pot, stirring to combine thoroughly, and bring the mixture to a boil.
- Lower the heat, cover the pot, and let the soup simmer gently for 40 to 50 minutes, or until the barley is fully cooked and tender.
- Discard the bay leaf before serving the soup hot.
Notes
As the soup cools, it may become thicker. Simply stir in additional broth or water to adjust to your preferred consisten