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grandmas-beef-barley-soup

Grandma’s Beef Barley Soup

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Cozy up with a bowl of Grandma’s Beef Barley Soup! This heartwarming dish is packed with tender beef and wholesome barley, perfect for warming the heart and nourishing the soul. This timeless soup promises comfort in every spoonful.

Recipe courtesy of Hello Canola and Patricia Chuey

grandmas-beef-barley-soup

Grandma’s Beef Barley Soup

Craving a hearty meal? This Beef Barley Soup brings that classic comfort to your table.
4.50 from 2 votes
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Course: Soup & Stews
Preparation: Easy
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 15 servings
Author: Patricia Chuey

Ingredients

  • 1 lb stewing beef cubes (or 3 cups/750 mL chopped cooked roast beef)
  • 3 Tbsp canola oil, divided
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 2 tsp dried thyme leaves
  • 2 tsp dried parsley
  • 2 bay leaves
  • 8 cups reduced-sodium beef broth
  • 1 (28 oz/796 mL) no-salt-added canned diced tomatoes
  • 3/4 cup pearl or pot barley
  • 1/4 tsp pepper
Imperial – Metric

Instructions

  • In a large soup pot, add 1 Tbsp (15 mL) of canola oil and beef cubes; cook over medium-high until beef is browned. Remove from pan. (Omit this step if using cooked roast beef.)
  • In same pot, add remaining 2 Tbsp (30 mL) canola oil, garlic, and onions. Sauté for about 6–8 minutes. Add carrots and celery and continue to sauté for another 6–8 minutes. Stir in thyme and parsley and cook for an additional 2 minutes.
  • Return beef to pan and add bay leaves, broth, tomatoes, barley, and pepper. Bring to a boil. Cover and simmer for about 40 minutes. Serve. Leftovers keep well in the freezer.
Nutrition Facts
Grandma’s Beef Barley Soup
Serving Size
 
1 cup
Amount per Serving
Calories
100
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
19
mg
6
%
Sodium
 
289
mg
13
%
Potassium
 
490
mg
14
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.

Looking for more ways to cook with Barley? Check out these delicious ideas.

Patricia Chuey

Patricia Chuey is a Canadian dietitian renowned for her work in food and nutrition communications. “Food is one spoke in the wheel of health. Simplify, nourish and enjoy great food from our world class food system while also balancing the other spokes that contribute to great health.”

Contributor PostsPatricia Chuey

Reader Interactions

Comments

  1. Stavros Mincheff

    4 stars
    Good soup I just made it bit too much thyme. I put the two tsp as you instructed but it needs to be cut ba k to 1/2 or 1 tsp

  2. Amy

    5 stars
    I tried this today and loved it. I used thinly sliced beef instead of cubed, and made a quarter batch. This recipe is a keeper, thanks for sharing.

4.50 from 2 votes
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