Hearty, Healthy Beef Barley Soup

Hearty, Healthy Beef Barley Soup
Staff Writer
Beef Barley Soup

Pamela Braun

Beef Barley Soup

I think beef barley soup gets a bad rap sometimes. Let’s face it… it's brown, kind of drab looking, and something we've all eaten since we were kids. It doesn't have a bunch of fancy ingredients in it. In fact, it's usually a soup that we throw together using a cut of beef that's usually on sale, chuck roast. So it's one of those dollar-stretching recipes. But why not make a homemade soup that's a little more special than what you are used to eating? If you're making it yourself, you can do things that make the ho-hum more hoo-hah!

See all beef recipes.

Click here to see Reinventing Campbell's Soups at Home.

Directions

In a bowl, soak the porcini mushrooms in the hot water and set aside. Heat the olive oil in a large 6-quart pan over medium-high heat. Once hot, add the beef and brown on all sides (you may have to do this in batches so you don't crowd the pan). Once browned, remove the beef to a plate.

Then, to the same pan, add the onion, leeks, carrots, and celery. Add a pinch of salt and sauté the vegetables until the onions begin to caramelize and the vegetables brown on the edges, 7-10 minutes.

Add the soaked mushrooms and the soaking water, browned beef, lentils, broth, sherry, thyme, bay leaves, a large pinch of salt, and several grinds of black pepper to the pot. Stir to combine everything and bring soup to a boil.

Once boiling, reduce the heat to a simmer and cook for 90 minutes. Meanwhile, cook the barley in a large pot of water for 20 minutes. Then, drain the barley and set aside. After the soup has cooked for 90 minutes, add the barley to the soup and cook for 15 more minutes. Serve.

Nutrition

Calories per serving:

665 kcal

Daily value:

33%

Servings:

6
  • Carbohydrate, by difference 48 g
  • Protein 32 g
  • Total lipid (fat) 39 g
  • Vitamin A, IU 479 IU
  • Vitamin A, RAE 96 µg
  • Vitamin B-12 1 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 4 mg
  • Vitamin D 4 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 21 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 7 g
  • Aspartic acid 2 g
  • Calcium, Ca 145 mg
  • Carotene, alpha 19 µg
  • Carotene, beta 104 µg
  • Cholesterol 108 mg
  • Choline, total 66 mg
  • Cryptoxanthin, beta 2 µg
  • Fatty acids, total monounsaturated 20 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 15 g
  • Fiber, total dietary 6 g
  • Folate, DFE 81 µg
  • Folate, food 37 µg
  • Folate, total 63 µg
  • Folic acid 26 µg
  • Glutamic acid 3 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 9 mg
  • Isoleucine 1 g
  • Leucine 2 g
  • Lutein + zeaxanthin 136 µg
  • Lycopene 119 µg
  • Lysine 2 g
  • Magnesium, Mg 71 mg
  • Manganese, Mn 1 mg
  • Niacin 8 mg
  • Pantothenic acid 2 mg
  • Phenylalanine 1 g
  • Phosphorus, P 267 mg
  • Phytosterols 1 mg
  • Potassium, K 708 mg
  • Proline 1 g
  • Retinol 87 µg
  • Selenium, Se 30 µg
  • Serine 1 g
  • Sodium, Na 1812 mg
  • Starch 8 g
  • Sugars, total 2 g
  • Threonine 1 g
  • Tyrosine 1 g
  • Valine 1 g
  • Water 332 g
  • Zinc, Zn 5 mg
Powered by USDA