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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 290.6
  • Total Fat: 14.0 g
  • Cholesterol: 34.0 mg
  • Sodium: 1,001.7 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 5.2 g
  • Protein: 21.2 g

View full nutritional breakdown of Giada De Laurentiis' Beef w/ Barley Soup calories by ingredient
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Giada De Laurentiis' Beef w/ Barley Soup

Submitted by: STRINGI719

Introduction

This soup was originally supposed to be with lentils, but since I don't like them, my lovely husband was nice enough to substitute barley instead. It makes ALOT and it's very hearty. This soup was originally supposed to be with lentils, but since I don't like them, my lovely husband was nice enough to substitute barley instead. It makes ALOT and it's very hearty.
Number of Servings: 12

Ingredients

    2 TB olive oil
    1.5 lbs boneless beef chuck, cut into 1 inch cubes
    salt & freshly ground pepper
    3 large celery stalks, chopped
    2 large carrots, peeled & chopped
    1 large onion, chopped
    6 cloves garlic, chopped
    1.5 tsp fresh rosemary leaves, chopped
    1.5 tsp dried oregano
    6 cans (14 oz) beef broth
    1 can (28 oz) diced tomatoes in juice
    3/4 cup dry barley
    1/3 cup fresh Italian (flat) parsley leaves, chopped

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Directions

Heat oil in large, heavy pot over med-high heat. Season cubed beef w/ salt & pepper. Add half the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining half of the beef.

Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl back into the pot. Add the broth and tomatoes with their juice.

Bring the soup to a boil. Reduce to med-low. Cover and simmer until the meat is just tender, stirring occasionally (about 1 hour). Add the barley. Cover and continue simmering until it is tender, about 40 minutes. Stir in the parsley. Season to taste with salt & pepper. Ladle into bowls and serve.

(**Giada's recipe says it makes 6 servings, but we ended up with about 18 cups of soup, so I say it's more like 9-12 servings. I don't eat as much as my husband, so I based the nutrition information on 12 servings so that I could track it.)

Number of Servings: 12

Recipe submitted by SparkPeople user STRINGI719.






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