Ingredients for Beef And Barley Soup
- 1 lb beef stew meat
- 1 cup barley
- 1 bay leaf
- 2 tablespoons olive oil
- 2 stalks celery
- 1 medium onion
- 1 cup frozen mixed vegetables
- 8 cups water
- 2 beef bouillon cubes
- 1 teaspoon white sugar
- 1/4 teaspoon ground black pepper, plus more to taste
- 1 (28 ounce) can stewed tomatoes
- Salt, to taste
- 8 cups beef broth
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How to Make Beef And Barley Soup
- Chop 1 lb beef stew meat into bite-sized pieces. Set aside.
- In a large soup pot or Dutch oven, sauté 1 medium onion (chopped) and 2 stalks celery (chopped) in 2 tablespoons olive oil until softened (about 5 minutes).
- Add 8 cups beef broth (or water + 2 beef bouillon cubes), 1 teaspoon sugar, 1/4 teaspoon black pepper, 1 (28 ounce) can stewed tomatoes (undrained), 1 bay leaf, the chopped beef, and 1 cup barley to the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the beef is tender.
- Stir in 1 cup of your favorite frozen mixed vegetables (peas, carrots, corn).
- Continue to cook for another 5-10 minutes, or until the vegetables are heated through.
- Remove the bay leaf before serving. Season with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
27g
Fat
3g
Carbs
9g
