Ingredients
– 1 tablespoon oil
– 1 chopped onion
– 1 minced garlic clove
– 2 sliced carrots
– 1 sliced celery rib
– 2 cups cooked beef (such as leftover pot roast, stew meat, flank steak, chuck, or ground beef)
– 6 cups reduced sodium beef broth
– 14.5 ounces canned tomatoes with juices
– ½ diced green bell pepper
– ⅔ cup pearl barley
– 1 tablespoon Worcestershire sauce
– ¼ teaspoon dried thyme leaves
– 1 packet beef gravy mix
– 1 bay leaf
– 2 tablespoons red wine (optional)
– 2 tablespoons chopped fresh parsley or 2 teaspoons dried
– Salt and black pepper to taste
Instructions
1-First, heat 1 tablespoon of oil in a pot over medium heat, then cook 1 chopped onion and 1 minced garlic clove until softened.
2-Next, add all other ingredients except 2 tablespoons of chopped fresh parsley (or 2 teaspoons dried), salt, and black pepper to the pot.
3-Bring the mixture to a boil, then reduce the heat and simmer covered for 40 to 50 minutes, or until the pearl barley is tender.
4-Finally, remove the bay leaf, season with salt and black pepper to taste, and garnish with the fresh parsley before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥩 Use leftover cooked beef or cook fresh flank steak or cubed chuck for best flavor.
🍲 If using ground beef, brown with onions and drain excess fat before proceeding.
🌾 Add extra beef broth if soup thickens upon cooling to adjust consistency.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 204
- Sugar: 4 g
- Sodium: 487 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 38 mg