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Nutrition Facts
Serving Size 1 (133g) Recipe makes 8 servings The following items or measurements are not included below: beef
Calories 128
Calories from Fat 28		(21%)
Amount Per Serving		%DV
	Total Fat 3.1g	4%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 70mg		2%
Potassium 280mg		8%
Total Carbohydrate 15.6g		5%
	Dietary Fiber 3.4g	13%
	Sugars 1.5g
Protein 8.6g		17%
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Beef Barley Soup

Recipe #397948 | 1¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #578370
Nov 5, 2009

A basic recipe for beef barley soup. Works great with leftover roast beef. I use Stockpot brand beef sock but any good quality beef sock will work equally well.

SERVES 8 , 1 cup (change servings and units)

Ingredients

1 cup lean round beef, 1/2 inch dice
1/2 cup carrot, diced
1/2 cup onion, diced
1/2 cup celery, diced
1 tablespoon vegetable oil
1/4 cup red wine
2 tablespoons worcestershire sauce
8 cups low sodium beef broth
3/4 cup barley, uncooked

Directions

1
Heat oil in a heavy bottom soup pot.
2
Add carrots, onions and celery and sweat over medium low heat until onions become translucent.
3
Stir in beef.
4
Turn heat up to medium high and cook until beef and vegetables are lightly browned.
5
Add wine and bring to a boil.
6
Add beef stock and Worchestershire sauce.
7
Simmer for about 40 minutes or until beef is tender and flavours are released.
8
Add barley durning the last 15 minutes of cooking.
9
Add salt if needed.