Beefy barley soup

Prep 15 min
Total 45 min
Makes 10 Cups

A hearty, homemade and truly warming soup.



1 tbsp
onion, chopped
garlic cloves, minced
227-g pkg
cremini mushrooms, quartered
796-mL can
diced tomatoes, drained
1/2 cup
pearl barley
2 tsp
900-mL carton
no-salt beef broth
300 g
beef tenderloin grilling steak, cut into small cubes
1/2 tsp


  • Heat a large pot over medium-high. Add oil, then onion and garlic. Cook until onion starts to soften, about 2 min.
  • Add mushrooms, tomatoes, barley, bay leaves and oregano. Cook until mushrooms are soft, about 3 min. Add broth, beef and salt. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until barley is tender, 25 to 35 min. Remove and discard bay leaves before serving.


Calories 286
Protein 22 g
Carbohydrates 34 g
Fat 8 g
Fibre 5 g
Sodium 640 mg

Wine Pairings

Named after the town of Avola in Sicily, the nero d’Avola grape is often compared to syrah or shiraz. This example bursts with deep, dark cherries, bright plums and wonderfully ripe tannins that work well with wintry soups. Our pick: Cusumano Nero d’Avola, Italy, $18.

Issue: January 2013

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Photo credit: Beef barley soup recipe Photo by Roberto Caruso

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