Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Taken from Cooking Light, this soup is delicious made the night before to allow time for its flavors to develop. Serve the soup with crusty bread, crackers, or Spicy Whole-Wheat Pita Chips.

Ingredients Nutrition


  1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.
Most Helpful

Great for a nice fall day. Loved the hint of tomato with the flavors of beef and barley.

adopt a greyhound September 21, 2012

Excellent soup! I used regular beef broth and tomato paste in place of puree. This had lots of barley and meat and the taste was super. Thanks for sharing. Made for ZWT 6.

CJAY June 06, 2010