Prep 15 mins
Cook 1 hr 15 mins
Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. When the weather's cold, a big pot of soup simmering on the stove warms the heart as well as the hearth. In addition to its robust flavor, barley's claim to nutritional fame is based on its being a very good source of fiber. If you can't find barley in your grocery store, you can purchase some of excellent quality pearl barley at www.nutsonline.com If you'd like to try our vegetarian version, click here: 2bleu's Vegetable Barley Soup This can be made as chicken Barley soup as well, just change 2 ingredients (see list).
- 29.58 ml olive oil
- 453.59 g beef sirloin steak, cubed small (or b or s chicken breast)
- 2 garlic cloves, minced
- 1892.72 ml beef broth (or chicken broth, we use Better Than Bullion paste)
- 2 beef bouillon cubes
- 226.79 g can tomato sauce
- 411.06 g can diced tomatoes
- 236.59 ml pearl barley
- 4.92 ml dried parsley
- 2.46 ml basil
- 1.23 ml crushed red pepper flakes (optional)
- 1 bay leaf
- 4 carrots, sliced
- 4 stalk celery, chopped
- 1 onion, chopped into large pieces
- 113.39 g fresh mushrooms, sliced (optional)
- salt and black pepper, to taste
- Preparing Barley: Like all grains, before cooking barley, rinse it thoroughly under running water and then remove any dirt or debris that you may find.
- In a large dutch oven heat oil over medium heat, Add meat and garlic. Cook until meat is browned; drain if necessary.
- Stir in remaining ingredients. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours, stirring occasionally until barley and carrots are tender and fully cooked.
- Season to taste with additional salt & black pepper and serve. NOTES: Add more water if soup becomes too thick upon standing. Pearl barley takes a minimum of 1 hour to cook, whereas hulled barley takes 1.5 hours or more.
Delicious, hearty, filling soup. Seasoned to perfection. I included the mushrooms and thought they added depth to the flavor. Thanks for sharing this recipe.
Just like Grandma used to make (except for the red pepper flakes :) ) I made the chicken version, using boneless thighs, cubed. I used diced fresh tomatoes that I had to use up. Very hearty and tasty soup.
Fixed this for Healthy Choices Tag game 2011. I did cut it in half and followed the recipe. Delicious!!! Thank you for submitting the recipe.