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.


8 servings (serving size: 1 1/4 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 1 Hour, 52 Minutes

Nutritional Information

Calories 288
Caloriesfromfat 29 %
Fat 9.4 g
Satfat 3.2 g
Protein 25.9 g
Carbohydrate 24.3 g
Fiber 5 g
Cholesterol 71 mg
Iron 3.8 mg
Sodium 640 mg
Calcium 40 mg


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. 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. 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. Add barley; cover and simmer 30 minutes or until beef and barley are tender.

Gretchen Brown,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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