Beef Barley Soup
When Lisa Haggstrom of Cookies and More by Lisa takes a break from desserts, she loves preparing soups. “I eat it year round. My comfort food really goes to meat and potatoes or a hearty soup.” She shared her recipe for Beef Barley Soup for you to try at home.
Ingredients
- 1 Tbsp olive oil or vegetable/canola oil
- 1 medium onion chopped
- 1 garlic clove minced (1/2 tsp. minced from a jar)
- 4 carrots slice
- 1-2 cups rutabaga diced (small so that it cooks in the same time as the other veggies)
- 6 cups reduced sodium beef broth
- 2 cups cooked ground beef ground turkey or chicken also work
- 1 14-15 oz. can petite diced tomato roasted canned tomatoes are GREAT
- 1/2 green pepper diced
- 2/3 cup barley uncooked
- 1 tbsp Worcestershire Sauce
- 1 package beef gravy mix very optional
- 1 bay leaf
- 2 tbsp fresh parsley or 2 tsp dried
- salt and pepper to taste
Instructions
- Cook onions and garlic in oil over medium heat until softened.
- Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.
- Remove bay leaf and serve.
Notes
Soup may thicken upon cooling, add extra broth (or water) to reach desired consistency.
