Beef Barley Soup
363
- Prep Time15 mins
- Total Time45 mins
- Makes10 Cups
Beef barley soup recipe Photo by Roberto Caruso
A hearty, homemade and truly warming soup.
Ingredients
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
227-g pkg cremini mushrooms, quartered
796-mL can diced tomatoes, drained
1/2 cup pearl barley
2 bay leaves
2 tsp dried oregano leaves
900-mL carton no-salt beef broth
300 g beef tenderloin grilling steak, cut into small cubes
1/2 tsp salt
Instructions
Heat a large pot over medium-high. Add oil, then onion and garlic. Cook until onion starts to soften, about 2 min.
Add mushrooms, tomatoes, barley, bay leaves and oregano. Cook until mushrooms are soft, about 3 min. Add broth, beef and salt. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until barley is tender, 25 to 35 min. Remove and discard bay leaves before serving.
Nutrition (per serving)
Calories 286, Protein 22g, Carbohydrates 34g, Fat 8g, Fibre 5g, Sodium 640mg.
Wine Pairings
Named after the town of Avola in Sicily, the nero d’Avola grape is often compared to syrah or shiraz. This example bursts with deep, dark cherries, bright plums and wonderfully ripe tannins that work well with wintry soups. Our pick: Cusumano Nero d’Avola, Italy, $18.