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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 259.0
  • Total Fat: 10.6 g
  • Cholesterol: 35.4 mg
  • Sodium: 766.5 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 6.5 g
  • Protein: 13.4 g

View full nutritional breakdown of Beef Barley Soup calories by ingredient
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Beef Barley Soup

Submitted by: IMADANCER

Number of Servings: 4


    6 oz. beef tri-tip roast (bottom sirloin), cut into 1/4 in. cube
    1 medium onion, chopped
    1/2 c. celery, diced
    1/2 c. carrot, diced
    4 oz. fresh mushrooms, diced
    1 can petite diced tomatoes
    1/2 c. pearled barley
    1 T olive oil
    1 T butter
    2 c. chicken stock
    2 c. beef stock
    4 c. water
    1 bay leaf
    1/2 t. basil
    1/2 t. oregano
    1/2 t. thyme
    1-1/2 t. kosher salt


Melt 1 t. butter into 1 t. olive oil over medium-high heat in 4 qt. saucepan. Add beef cubes and saute until well-browned on all sides. Remove beef to bowl. Deglaze pan with small amount of water, and add to beef in bowl.

Melt another t. each of butter and oil in pan. When sizzling, add mushrooms. Saute mushrooms until browned on all sides. Transfer mushrooms to bowl with beef, and deglaze pan as before.

Reduce heat to medium. Add remaining t. of butter and oil to pan. When butter is melted, add onions, celery, and carrots. Sweat until vegetables are starting to soften.

Add reserved meat and mushrooms to pan, along with juices. Add both stocks and 4 c. water, bay leaf, basil, oregano, thyme, and salt. Bring to a boil, then add barley. Reduce heat; simmer about 1 hr., until barley is cooked.

Serving Size: makes 4 servings

TAGS:  Beef/Pork |

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