Appetizers / Soups / Salads

Beef Barley Soup with veggies and mushrooms is for Soup.

Beef Barley Soup with veggies and mushrooms takes several minutes to prepare.

Beef Barley Soup with veggies and mushrooms takes several minutes to cook.

Beef Barley Soup with veggies and mushrooms makes 6 servings.

The ingredients for Beef Barley Soup with veggies and mushrooms are:

4 tsp Extra Virgin Olive Oil
1/2 lb Beef steak or stew meat, lean, cut into 1/2 inch pieces
1/4 tsp Sea Salt, fine
1/4 tsp Black Pepper, freshly ground
1 medium yellow Onion, diced (about 1 1/2 cups total)
8 ounces Mushrooms, Fresh, White Button, sliced or diced
2 Carrots, fresh, medium sized, diced (about 1 cup)
2 stalks of celery raw, diced (about 1/2 cup)
2 cloves Garlic, raw, minced (2 tsp minced in jar is fine too)
6 cup Beef broth, bouillon, consomme, low sodium is best
canned diced tomatoes with the juice, 14.5 ounce can
1/2 cup Barley, pearled, raw
3 tsp Thyme, fresh & coarsely chopped, or 1 tsp dried
1/4 cup flat leaf Parsley, chopped

Here is how you make Beef Barley Soup with veggies and mushrooms:

Heat 2 teaspoons of EVOO in a big skillet over medium-high heat. Dry off meat with paper towels & sprinkle with salt & pepper. Then add the meat to skillet, browning on all sides. (about 5-7 minutes) Transfer to 5-6 quart dutch or french oven on stove, or slow cooker. Add remaining 2 teaspoons of oil to skillet. Add onion, & cook, stirring often until it begins to soften. (about 4 minutes) Stir in garlic & cook another minute or two. Scrape mixture out of skillet into French oven. Add a bit of the beef broth to de-glaze the pan & get all of those browned bits for the soup, and add to French oven. Add the carrots, mushrooms, celery, broth, barley, tomatoes, & thyme to the French oven, stirring to blend. Cover and bring to a boil, reduce heat to low and simmer until veggies are soft, barley is cooked, and soup has thickened a bit, stirring occasionally to keep barley from sticking to bottom. If using a slow cooker, cook on high 4 hours or low for 8 hours. Season to taste with salt and pepper , then ladle into bowls. Garnish with parsley if wanted. Serve with a nice, warm crusty bread, croutons, or crackers. Enjoy! Serving Size: Serves 6-8 Number of Servings: 6Recipe submitted by SparkPeople user VAGIRL2004.

The nutritional information for Beef Barley Soup with veggies and mushrooms is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 185.2

• Total Fat: 5.2 g
• Cholesterol: 21.5 mg
• Sodium: 983.0 mg
• Total Carbs: 19.7 g
• Dietary Fiber: 4.4 g
• Protein: 14.6 g