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2Bleu's Beef Barley Soup Or Chicken Barley Soup Recipe

Warm your soul with this hearty and healthy Beef (or Chicken!) Barley Soup! Barley's nutty flavor and chewy texture combine perfectly with tender beef (or chicken) in a rich and flavorful broth. Packed with fiber and bursting with warmth, this comforting soup is perfect for chilly evenings. Easily adaptable – swap beef for chicken with just two simple ingredient changes (see recipe notes)! Can't find barley? High-quality pearl barley is available at [www.Nutsonline.com](www.Nutsonline.com). For a vegetarian twist, check out our amazing vegetarian barley soup recipe #390750!

Prep Time 20 mins
Cook Time 90 mins
Calories 290.8 kcal
Protein 36g
Rating 5.0 (6 Reviews)
2Bleu's Beef Barley Soup Or Chicken Barley Soup 72

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 2Bleu's Beef Barley Soup Or Chicken Barley Soup

  • 2 tablespoons olive oil
  • 1 lb beef stew meat
  • 2 cloves minced garlic
  • 8 cups beef broth
  • Beef Bouillon Cubes, (not specified in recipe)
  • Tomato Sauce, (not specified in recipe)
  • Diced Tomatoes, (not specified in recipe)
  • 1 cup pearl barley
  • Dried Parsley, (not specified in recipe)
  • Basil, (not specified in recipe)
  • Crushed Red Pepper Flakes, (not specified in recipe)
  • Bay Leaf, (not specified in recipe)
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • Fresh Mushrooms, (not specified in recipe)
  • 1/2 teaspoon salt, 1/4 teaspoon black pepper (plus more to taste)
  • 1 teaspoon dried thyme

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How to Make 2Bleu's Beef Barley Soup Or Chicken Barley Soup

  1. Rinse 1 cup of barley thoroughly under cold running water to remove any debris.
  2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add 1 lb beef stew meat (or 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces) and 2 cloves minced garlic.
  3. Cook the meat until browned, about 5-7 minutes per side. If using beef, drain off any excess fat.
  4. Stir in 1 medium chopped onion, 2 carrots (chopped), 2 celery stalks (chopped), and 8 cups beef broth (or chicken broth).
  5. Add 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  6. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 1 hour and 15 minutes, or until the barley and carrots are tender. Stir occasionally.
  7. Taste and adjust seasoning with additional salt and pepper as needed.
  8. Serve hot and enjoy! (Note: Pearl barley cooks in about 1 hour, hulled barley may require 1.5 hours or more.)

Nutrition Information (Approximate per serving)

Sodium

57 g

Sugar

21g

Fat

19g

Carbs

9g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes Beef & Red Meat American Healthy Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Soups Stews Beef Easy Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Meat 4 Hours Or Less