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Beef Barley Soup
Hearty and tasty soup that is a meal in itself when served with crusty Artisan bread or rolls. Perfect for nippy fall evenings.
- 2 cups beef stock
- 1 carrot sliced
- 1 stalk celery sliced
- 1/4 cup pearl barley
- reserve meat from shin bone or leftover beef
Place all ingredients in a medium to large saucepan.
Bring to boil; cover and simmer until barley has swelled and is tender. I find turning off the heat and letting it sit, covered for about 30 minutes swells the barley nicely. If you do this, make sure to heat through till boiling once again.
Makes about 3 lighter servings or 2 hearty servings. Serve with crusty bread and a salad for a complete meal.
Serving: 1serving | Calories: 132kcal | Carbohydrates: 25g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 612mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5095IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg