Hearty Beef Barley Soup

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  • 3 tablespoons vegetable oil
  • 1 pound beef stew meat, cut into small cubes
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup sliced carrots
  • 1/2 cup diced potato
  • 2 garlic cloves, minced
  • Salt and black pepper to taste
  • 2 teaspoons Italian seasoning
  • 1 (14.5 ounce) can chopped tomatoes
  • 1 cup pearl barley
  • 1 cup green cabbage, roughly chopped
  • 1 bay leaf
  • 6 1/2 cups beef or vegetable broth
  • Chopped fresh parsley


Heat oil in a large, heavy Dutch oven over medium-high heat.
Add beef and cook until brown, stirring occasionally, about 8 minutes.
Add onion, carrot, celery, potatoes, garlic and herbs. Season liberally with salt and pepper. Sauté for about 5 minutes.
Stir in tomatoes with juices and all remaining ingredients except parsley.
Cover and simmer until meat is tender, about 1 hour.
Remove bay leaves, Adjust seasoning to taste.
Sprinkle soup with parsley and serve.

Recipe from Central Market Shoreline - Culinary Resource Center
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