Beef & Barley Soup

beef and barley soup


  • 2 pounds lean ground beef 
  • 2 tablespoons vegetable or olive oil
  • 2 cups diced carrots
  • 2 cups diced onion
  • 2 cups diced celery
  • 2 cloves garlic, minced
  • 3 cups cooked barley
  • 8 cups beef broth
  • 2 (14 to16-ounce) cans Italian-style stewed tomatoes
  • 1/2 cup dry red wine
  • 1 teaspoon dried thyme
  • salt & pepper to taste
  • 1/4 cup minced fresh parsley
  • Balsamic vinegar (optional)


  • In a large pot or Dutch oven, cook ground beef on medium-high heat until browned, breaking up with a spatula or fork as it cooks. Remove beef from pan and set aside.
  • Add oil to pan; add carrots, onion, celery and garlic; cook until vegetables are tender, about 5 minutes, stirring occasionally.
  • Return beef and all remaining ingredients, except parsley and optional vinegar. Bring to boil on high heat; reduce heat to a simmer., cover. Simmer 20 minutes.
  • Stir in parsley and taste. Adjust seasoning, adding more salt or pepper if needed, or a splash of balsamic vinegar if soup needs a little more zip.

Makes 8 servings.

Print Friendly, PDF & Email

Pin It on Pinterest

Share This