Eat Smart  |  Posted 10.22.14

Beef and Vegetable Barley Soup

Beef and Vegetable Barley Soup

This hearty, chunky soup is a great way to satisfy a red meat craving while getting healthy vegetables and grains at the same time.

11 servings
Prep Time: 30 minutes or less
Total Time: 1 hour and 15 minutes or less


  • 1 Tbsp olive oil
  • 1 lb lean stew beef, cut into 1/2 inch pieces
  • 1 small (or 1/2 large) onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 7 cups reduced sodium beef broth
  • 1 (14.5 oz) can diced tomaotes
  • 1/2 tsp dried basil
  • 1 bay leaf
  • 1/2 cup barley
  • salt and freshly ground black pepper


  • In a stockpot over medium-high heat, add the oil. Brown the beef on all sides. Remove the beef and set aside. You may need to brown the beef in two or more batches, depending on the size of your skillet.
  • Add the onion, celery, and carrot to the stockpot and sauté for 5 to 8 minutes, or until softened. Add the garlic and sauté for 1 minute. Add the broth, tomatoes, basil, and bay leaf and stir to combine. Bring to a boil. Add the barley and reserved beef and stir to combine. Reduce the heat, partially cover, and simmer for 50 minutes, stirring occasionally. Season with salt and pepper. Remove the bay leaf before serving.

Per Serving (about 1 cup): 110 calories, 3g Total Fat, 11g Total Carbohydrate, 2g Dietary Fiber, 2g Sugars, 10g Protein, 380mg Sodium