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Comforting Beef Barley Soup

When the weather outside is nippy, we want a bowl of soup that’s chock-full of beef, barley and veggies. It's the most delicious way to warm up. —Sue Jurack, Mequon, Wisconsin
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    8 servings (3 quarts)

Ingredients

  • 1 tablespoon butter
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1/2 cup chopped onion
  • 4 cups beef broth
  • 4 cups water
  • 2 cups chopped cooked roast beef
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup quick-cooking barley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/2 cup frozen peas

Directions

  • In a 6-qt. stockpot, heat butter over medium-high heat; saute carrot, celery and onion until tender, 4-5 minutes.
  • Add broth, water, beef, tomatoes, barley and seasonings; bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally. Add peas; heat through, about 5 minutes.
Nutrition Facts
1-1/2 cups: 198 calories, 4g fat (2g saturated fat), 36mg cholesterol, 652mg sodium, 23g carbohydrate (3g sugars, 6g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

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