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
246
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.

Nutritional Facts

Total Fat
8g
11%
Sugar
8g
9%
Saturated Fat
5g
21%
Carbohydrate, by difference
37g
28%
Protein
7g
15%
Vitamin A, RAE
89µg
13%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin E, added
2mg
13%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
299mg
30%
Choline, total
29mg
7%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
95µg
24%
Iron, Fe
21mg
100%
Magnesium, Mg
68mg
21%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
2mg
40%
Phosphorus, P
184mg
26%
Riboflavin
1mg
91%
Selenium, Se
16µg
29%
Sodium, Na
1318mg
88%
Vitamin D (D2 + D3)
2µg
13%
Water
401g
15%
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.