Ingredients
– 1 tablespoon oil
– 1 onion, chopped
– 1 clove garlic, minced
– 2 carrots, sliced
– 1 rib celery, sliced
– 2 cups cooked beef (such as leftover pot roast, flank steak sliced against the grain, cubed chuck, or browned ground beef)
– 6 cups reduced sodium beef broth
– 14.5 ounces canned tomatoes with juices
– ½ green bell pepper, diced
– ⅔ cup pearl barley
– 1 tablespoon Worcestershire sauce
– ¼ teaspoon dried thyme leaves
– 1 packet beef gravy mix
– 1 bay leaf
– 2 tablespoons red wine (optional)
– 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
– Salt and black pepper to taste
Instructions
1-First Step: In a pot, cook onion and garlic in oil over medium heat until softened.
2-Second Step: Add all remaining ingredients to the pot, then bring everything to a boil. If you’re using red wine, add it here along with the Worcestershire sauce.
3-Third Step: Once it reaches a boil, reduce heat, cover, and simmer.
4-Fourth Step: Simmer for 40 to 50 minutes, or until the pearl barley is tender.
5-Final Step: Remove the bay leaf before serving, then taste and adjust with salt and black pepper. Serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 This soup thickens as it cools; stir in extra broth or water when reheating to reach desired consistency.
🥕 Customize with additional vegetables like peas, corn, or mushrooms for more variety and nutrition.
🔥 For a slow cooker version, sauté onions and garlic first, then cook on low for 8 hours with raw stewing beef.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 204
- Sugar: 4g
- Sodium: 487mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 38mg