Beef and Barley Soup

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 09/23/2019, viewed by 1008 , 0 Comments
yield8 portionstotal time45m

This is one of my favorite soups. It is so satisfying and has great flavor. It also lasts really well in the fridge or freezer so is perfect for prepping ahead of time for lunch or dinner.

Translations available inen-USin-IDpt-BRes-MX

What you will need

1 lb Ground Beef

1 Yellow Onion

2 cloves Garlic

14 oz canned Diced Fire-Roasted Tomatoes

1 tsp Dried Oregano

6 cups Beef Broth

3 Carrots

3 ribs Celery

3/4 cup Pearl Barley

1/2 cup fresh Parsley

(Nutritional facts 96 calories, 4.49 g fat, 8.7 g carbohydrates, 5.5 g protein, 14 mg cholesterol, 324 mg sodium)

How to cook

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Gather and portion all ingredients.

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ieces.

Chop the celery ribs. Cut each one in half lengthwise and chop into small pieces.

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Peel and chop the carrots into small rounds.

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Dice the onion.

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Smash the garlic and remove the skin. Rough dice the garlic.

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Pull the leaves off the stem and dice the parsley.

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Add the ground beef to the pot and brown it thoroughly.

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her.

Add the onions and garlic into the pot with the browned beef and stir together.

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Add the fire-roasted tomatoes, oregano and stir.

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Add the carrots, celery, and barley.

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ouillon. If you are using pre-made broth then add that now instead of water and bouillon.

Add the water and bouillon. For 6 cups of water use 2 tbsp of Better than Bouillon. If you are using pre-made broth then add that now instead of water and bouillon.

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Simmer the soup for 30 minutes until the barley is soft and cooked through.

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 salt and pepper if needed.

Remove the lid, stir, and taste to make sure there is enough seasoning. Add salt and pepper if needed.

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