Beef and Barley Soup

Warm up with this homey soup when the weather turns chilly. Though this soup takes a while, the cook time is mostly hands-free.

Yield: 8 servings (serving size: 1 1/4 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 29%
  • Fat: 9.4g
  • Saturated fat: 3.2g
  • Protein: 25.9g
  • Carbohydrate: 24.3g
  • Fiber: 5g
  • Cholesterol: 71mg
  • Iron: 3.8mg
  • Sodium: 640mg
  • Calcium: 40mg


  • Cooking spray
  • 2 pounds lean beef stew meat
  • 2 teaspoons olive oil
  • 1 1/2 cups chopped leek (2 medium)
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 3/4 cup dry red wine
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 3/4 cups water
  • 3 (14-ounce) cans less-sodium beef broth
  • 1 cup uncooked pearl barley


  1. 1. Heat a large Dutch oven over medium-high heat; coat with cooking spray. Add half of beef; cook 5 minutes or until browned, stirring occasionally. Remove beef from pan; set aside. Repeat procedure with remaining beef.
  2. 2. Heat oil in pan over medium-high heat. Add leek, carrot, and celery; sauté 3 minutes or until tender. Return beef to pan. Add wine and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour.
  3. 3. Add barley; cover and simmer 30 minutes or until beef and barley are tender.
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