Beef and Barley Soup

164 Reviews
97% would make this recipe again

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Preparation : 15 min Cooking : 1 h
190 calories/serving

Ingredients

1/2 onions, diced 100 g
2 stalks celery, diced 140 g
2 1/2 carrots, diced 260 g
10 button (white) mushrooms, thinly sliced 140 g
1 clove garlic, minced or pressed
1 tbsp olive oil 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 potatoes, peeled and diced 400 g
180 g stewing beef cubes, diced
1/3 cup pearl barley 60 g
4 cups beef broth 1 L

Method

  1. Prepare the vegetables: Dice the onion, celery and carrots; thinly slice the mushrooms; mince or press the garlic.
  2. Heat the oil in a large pot over medium heat. Add the onion, celery, carrots, garlic, and mushrooms, then sauté until they are tender, about 10 min. Season with salt and pepper. Meanwhile, peel and dice the potatoes; dice the beef cubes into small pieces (about 1 cm).
  3. Add the barley, potatoes, and beef, then sauté 2 min with stirring. Pour in the broth. Bring to a boil, then reduce the heat, cover and simmer 50 min, or until the barley and potatoes are tender, stirring occasionally.
  4. Adjust the seasoning, ladle the soup into bowls then serve.

Observations

The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.

Nutrition Facts Table

per 1 serving (330 g)

Amount

% Daily Value

Calories

190

Fat

5 g

7 %

Saturated 1.4 g
+ Trans 0.1 g

7 %

Cholesterol

20 mg

Sodium

490 mg

21 %

Carbohydrate

26 g

9 %

Fibre

3 g

13 %

Sugars

3 g

Net Carbs

23 g

Protein

11 g

Vitamin A

79 %

Vitamin C

13 %

Calcium

4 %

Iron

13 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1
Meat and Alternatives 1
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

164 Reviews (152 with rating only) 97% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beef | Vegetables | Soups

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

Loved it! The barley really absorbs the broth, so you want to add additional broth. I made a big pot and froze the extra.

Useful 10
Anonyme
october 20, 2021 | I would make this recipe again

What a great dish! The family really loved it ... but the barley really soaks up the broth so you will want to add a bit more. Will definately be making this again!

Useful 6
september 22, 2009 | I would make this recipe again

This was a great soup, just perfect for those cold winter nights! It was thick, tasty, and real good comfort food.

Useful 3

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