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

5 5

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

5 5

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.