Hearty, Healthy Beef Barley Soup

Staff Writer
Hearty, Healthy Beef Barley Soup
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.

Ready in
2 h, 10 m
6
Servings
572
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
  • 1 large onion, sliced thinly
  • 2 leeks, white and light green parts only, sliced thinly
  • 3 carrots, chopped
  • 2 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
  • 3 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.

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.

Nutritional Facts

Total Fat
16g
25%
Sugar
7g
N/A
Saturated Fat
5g
25%
Cholesterol
121mg
40%
Protein
57g
100%
Carbs
52g
17%
Vitamin A
290µg
32%
Vitamin B12
5µg
84%
Vitamin B6
2mg
83%
Vitamin C
9mg
14%
Vitamin E
2mg
9%
Vitamin K
36µg
45%
Calcium
129mg
13%
Fiber
10g
40%
Folate (food)
136µg
N/A
Folate equivalent (total)
136µg
34%
Iron
10mg
54%
Magnesium
147mg
37%
Monounsaturated
9g
N/A
Niacin (B3)
15mg
74%
Phosphorus
736mg
100%
Polyunsaturated
2g
N/A
Potassium
2047mg
58%
Riboflavin (B2)
1mg
56%
Sodium
1924mg
80%
Thiamin (B1)
0.7mg
46.9%
Trans
0.5g
N/A
Zinc
15mg
100%

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