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Festival Foods

Beef Barley Soup

Delicious recipes that help stretch our food dollars go right to the top of our list of favorites! And this Beef and Barley Soup is no exception. The combination of savory vegetables, beefy mushrooms, and creamy barley result in an easy one-pot meal that packs big flavor and big savings.

  • Beef Barley Soup
  • Ingredients
    • ½ lb. top round steak, trimmed and cubed into ½ inch pieces
    • Salt, to taste
    • Black pepper, to taste
    • ¾ cup barley
    • 3 cups water
    • 3 cups beef broth
    • 2 cups carrots, chopped
    • 1 medium onion, chopped
    • 8 oz. mushrooms, chopped
    • 1 Tbsp. canola oil
    • 1 Tbsp. all purpose flour
    • ½ tsp. dried thyme
    • ½ Tbsp. garlic, minced
    • 1 tsp. dried parsley
    • ¾ cup frozen peas

    Directions
    1. Heat 1 Tbsp. oil over medium-high heat in a large soup pot. Meanwhile, trim and cube top round steak into ½ inch pieces. Lightly season with salt and pepper. Add flour to steak pieces, massaging until well coated. 1. Add the beef to the soup pot, stirring occasionally until brown. Add garlic and onions 1. simmer until soft about 2 minutes. Add the carrots, thyme, and parsley, let sauté for about four minutes. Add water and beef broth. Cover with lid and reduce heat to simmer for 40 minutes. 1. Stir soup. Add mushrooms and barley. Cover soup and let simmer for an additional 30-45 minutes or until barley is soft and chewy. Stir in frozen peas, cook for an additional 3-5 minutes until heated through. Serve.

    Nutrition

    Calories 250, Total Fat 5g (Saturated 1g, Trans 0g), Cholesterol 35mg, Sodium 390mg, Total Carbohydrate 31g (Dietary Fiber 7g, Sugars 5g), Protein 20g, Vitamin A 150%, Vitamin C 15%, Calcium 4%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.


    Serves: 6 servings

    Kid-friendly Main Dish Dairy Free Sodium Smart Soup