Beef And Mushroom Barley Soup Recipe

Name: Beef And Mushroom Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons olive oil; 3/4 lb beef stew meat, cut into 1/2 inch pieces; 1/4 teaspoon salt, plus more to taste; fresh ground black pepper; 1 medium yellow onion, diced (about 1 1/2 c.); 8 ounces button mushrooms, coarsely chopped; 2 medium carrots, diced (about 1 cup); 2 stalks celery, diced (about 1/2 c.); 2 garlic cloves, minced (about 2 teaspoons); 6 cups low sodium beef broth; 1 (14 1/2 ounce) can no-salt-added diced tomatoes, with their juices; 1/2 cup hulled barley or 1/2 cup pearl barley; 1 tablespoon coarsely chopped fresh thyme (or 1 t. dried); 1/4 cup chopped fresh flat-leaf parsley

Servings: persons

4 teaspoons olive oil
3/4 lb beef stew meat, cut into 1/2 inch pieces
1/4 teaspoon salt, plus more to taste
fresh ground black pepper
1 medium yellow onion, diced (about 1 1/2 c.)
8 ounces button mushrooms, coarsely chopped
2 medium carrots, diced (about 1 cup)
2 stalks celery, diced (about 1/2 c.)
2 garlic cloves, minced (about 2 teaspoons)
6 cups low sodium beef broth
1 (14 1/2 ounce) can no-salt-added diced tomatoes, with their juices
1/2 cup hulled barley or 1/2 cup pearl barley
1 tablespoon coarsely chopped fresh thyme (or 1 t. dried)
1/4 cup chopped fresh flat-leaf parsley

1
In a big soup pot, heat 2 teaspoons oil over med-high heat.
2
Sprinkle the meat with the salt and pepper.
3
Add meat to the pot and brown on all sides, about 5 minutes total.
4
Transfer the meat to a paper towel-lined plate and set aside.
5
Add the remaining 2 teaspoons oil to the pot; add in the onion and mushrooms; cook over med-high heat, stirring, until softened, about 5 minutes.
6
Add the carrots, celery, and garlic and cook for 5 minutes more, stirring occasionally.
7
Add the broth, tomatoes, browned meat, barley, and thyme and bring to a boil.
8
Decrease heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 50 minutes.
9
Taste and season with salt and pepper.
10
Ladle into soup bowls and garnish each serving with a sprinkling of parsley.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 teaspoons olive oil, 3/4 lb beef stew meat, cut into 1/2 inch pieces, 1/4 teaspoon salt, plus more to taste, fresh ground black pepper, and more.

Yes, Beef And Mushroom Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef And Mushroom Barley Soup

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