Italian Beef and Barley Soup
Savor the comforting flavors of our hearty Italian Beef and Barley Soup, a soul-warming, one-pot meal that’s perfect for cooler days. This rustic soup is loaded with tender beef stew meat, nutty pearl barley, and a medley of aromatic vegetables like onions, carrots, and celery, all simmered in a rich tomato and beef broth infused with classic Italian herbs like basil and oregano. Slow-cooked to perfection, the beef becomes melt-in-your-mouth tender, while the barley adds a satisfying texture and wholesome depth. Garnished with fresh parsley and a sprinkle of Parmesan cheese for an extra layer of decadence, this soup is both nourishing and delicious. Ready in just under two hours, it's a cozy, crowd-pleasing dish for weeknight dinners or family gatherings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat (bite-sized pieces)
- 1 medium yellow onion (diced)
- 2 medium carrots (peeled and sliced)
- 2 medium celery stalks (chopped)
- 3 cloves garlic cloves (minced)
- 1 14-ounce can crushed tomatoes
- 6 cups beef broth
- 0.75 cup uncooked pearl barley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 large bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 0.25 cup parmesan cheese (grated, optional for serving)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Season the beef stew meat with a pinch of salt and pepper, then add it to the pot. Sear the beef on all sides until browned, about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes or until the vegetables start to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the crushed tomatoes, beef broth, and seared beef back into the pot. Stir to combine.
Stir in the pearl barley, dried basil, dried oregano, bay leaf, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 60-75 minutes, stirring occasionally, until the beef is tender and the barley is cooked through.
Remove the bay leaf from the soup and discard.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Serve the soup hot, garnished with fresh parsley and a sprinkle of grated parmesan cheese, if desired.
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 9088 mg | 395% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 27.4 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1054 mg | 81% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4199 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
