Ingredients for Beefy Beany Barley Soup
- 2 tablespoons olive oil
- 1 1/2 pounds stew beef
- 4 slices bacon, diced
- 2 leeks (white and light green parts only), thinly sliced
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 1 cup pearl barley
- 1 (15 ounce) can navy beans, rinsed & drained
- 8 ounces cremini mushrooms, sliced
- 6 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- nonstick cooking spray
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How to Make Beefy Beany Barley Soup
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1.5 lbs stew beef and cook until lightly browned. Transfer to a bowl and set aside.
- In the same skillet, add 4 slices bacon, diced, 2 leeks (white and light green parts only), thinly sliced, 2 celery stalks, chopped, and 1 medium onion, chopped. Cook until vegetables are tender and bacon is crispy, about 8-10 minutes, stirring frequently.
- Coat a 6-quart slow cooker with non-stick cooking spray. Add the browned stew beef, bacon and vegetable mixture to the slow cooker. Stir to combine.
- Add 1 cup barley, 1 (15-ounce) can navy beans (rinsed and drained), 8 ounces cremini mushrooms, sliced, 6 cups beef broth (or vegetable broth for a vegetarian option), 1 teaspoon salt, and ½ teaspoon black pepper. Stir well.
- Cook on low for 6-8 hours, or on high for 3-4 hours, until the barley is tender and the flavors have melded. Serve hot with crusty bread or hard rolls.
Nutrition Information (Approximate per serving)
Sodium
94 g
Sugar
25g
Fat
135g
Carbs
30g
