Beef & Barley Soup
Created by KittenCal on October 27, 2011
- Servings: 5
- Prep Time: 25m
- Cook Time: 2h
- Recipe #1511
Ingredients
- 1 pound lean ground beef (can increase to 1 1/2 pounds)
- 2 medium onions, chopped
- 6 garlic cloves, minced (the more the better!)
- 1 teaspoon crushed red pepper flakes (optional or adjust to heat level)
- 1/2 teaspoon dried thyme (optional or to taste)
- 2/3 cup pearl barley (rinsed with cold water, a little more won’t hurt)
- 4 carrots (peeled and finely chopped)
- 2 celery ribs, diced
- 3 cans (10 1/2 ounce each) beef consomme, undiluted
- 1 cup water (or can use four cans consomme)
- 1 can (10 1/2 ounce) condensed tomato soup, undiluted
- 1 tablespoons Worcestershire sauce (optional)
- 1 large bay leaf
- 1/2 teaspoon salt, or to taste (I use seasoned salt)
- 1/2 fresh ground black pepper, or to taste
How to Make
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Step 1: In a large Dutch oven, brown the ground beef with onion, garlic, chili flakes and thyme until meat is no longer pink; drain fat then continue to cook until the meat is browned (this may take about 10-12 minutes, the meat should be browned (I usually add in 2 tablespoon of oil to speed up the browning).
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Step 2: Add all remaining ingredients to pot.
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Step 3: Cover and simmer for 1-1/2 to 2 hours seasoning with more salt and pepper about halfway through cooking time.
Nutritional Facts
- Serving Size: 1 (491.9 g)
- Calories 490.7
- Total Fat - 19.2 g
- Saturated Fat - 6.6 g
- Cholesterol - 100.9 mg
- Sodium - 554.7 mg
- Total Carbohydrate - 46.9 g
- Dietary Fiber - 6.6 g
- Sugars - 12.2 g
- Protein - 32.7 g
- Calcium - 109.7 mg
- Iron - 5.3 mg
- Vitamin C - 29.4 mg
- Thiamin - 0.2 mg