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.

6
Servings
682
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Ounce  chopped dried porcini mushrooms
  • 2  Cups  hot water
  • 2  Tablespoons  olive oil
  • 2-3 pounds chuck roast, trimmed and cut into 1-inch cubes
  • large onion, sliced thinly
  • leeks, white and light green parts only, sliced thinly
  • carrots, chopped
  • stalks celery, chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2  Cup  brown or green lentils
  • 10  Cups  beef broth
  • 1/4  Cup  sherry
  • 1  Teaspoon  dried thyme
  • bay leaves
  • 1  Cup  barley

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.

Nutritional Facts

Total Fat
19g
27%
Sugar
49g
54%
Saturated Fat
7g
29%
Cholesterol
15mg
5%
Carbohydrate, by difference
68g
52%
Protein
61g
100%
Vitamin A, RAE
6µg
1%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
227mg
23%
Choline, total
393mg
92%
Fiber, total dietary
2g
8%
Folate, total
130µg
33%
Iron, Fe
9mg
50%
Magnesium, Mg
191mg
60%
Manganese, Mn
2mg
100%
Niacin
13mg
93%
Pantothenic acid
2mg
40%
Phosphorus, P
841mg
100%
Riboflavin
1mg
91%
Selenium, Se
107µg
100%
Sodium, Na
80256mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
5µg
33%
Water
111g
4%
Zinc, Zn
2mg
25%

Healthy Shopping Tip

Choose raw fruits, vegetables, and meats, and unprocessed foods.

Healthy Cooking Tip

Substitute butter for olive oil, and bake, broil, or grill instead of fry.