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Beef, Vegetable and Barley Soup

This is a perfect family meal to make on a lazy Sunday afternoon. It’s super easy. Once all the veggies are chopped it all goes into the pot and simmers for 1 hour. Add the beans last and simmer for another 30 minutes and you are ready to eat. This makes a large batch of soup so invite your friends and family over to enjoy it with you.

Beef Vegetable and Barley Soup

Beef Vegetable and Barley Soup

Beef Vegetable and Barley Soup

Beef, Vegetable and Barley Soup

Beef, Vegetable and Barley Soup

Yield: 8

Ingredients

  • 1 2 3/4 pounds flat cut brisket, cut into 1 inch cubes
  • 8 cups beef stock
  • 3 8-ounce canned tomato sauce
  • 4 celery stalks, cut into 1/2-inch slices
  • 3 carrots, peeled, cut into 1/2-inch slices
  • 1 large onion, chopped
  • 1/3 cup pearl barley, rinsed
  • 6 large garlic cloves, chopped
  • 3 bay leaves
  • 1 1-ounce package dried stemmed shiitake mushrooms, broken into 1/2-inch pieces
  • 3 15-ounce canned kidney beans, not drained
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Combine all ingredients except beans in a heavy large pot. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 1 hour, stirring occasionally about 2-3 times. Add beans with their liquid to pot and continue to simmer for 30 minutes. Season salt and pepper and serve.
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 565Total Fat: 11gSaturated Fat: 4gCholesterol: 108mgSodium: 880mgCarbohydrates: 46gFiber: 13gSugar: 8gProtein: 67g

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Adapted from Bon Appetit Fast Easy Fresh Cookbook

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