Beef-Barley Soup

Beef-Barley Soup Recipe
Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
A generous portion of this hearty beef-barley soup is satisfying as a one-dish meal. If chuck roast is on sale, purchase a large one and freeze the rest for later. If not, ask your butcher to cut off only the amount you need.


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 341
Fat 11.4 g
Satfat 4.3 g
Monofat 4.6 g
Polyfat 0.8 g
Protein 24.1 g
Carbohydrate 36.2 g
Fiber 8.2 g
Cholesterol 53 mg
Iron 2.8 mg
Sodium 837 mg
Calcium 61 mg


Cooking spray
3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
1 1/2 cups thinly sliced carrot
1 1/2 cups thinly sliced celery
2/3 cup chopped onion
1 (8-ounce) package presliced mushrooms
4 cups fat-free, less-sodium beef broth
1 bay leaf
2/3 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon black pepper


1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.

November 2009
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