Italian Beef Barley Soup
Warm up with a hearty bowl of Italian Beef Barley Soup, a soul-soothing classic that combines tender bites of seared beef chuck with wholesome pearl barley and a medley of vibrant vegetables like zucchini, carrots, and celery. Simmered to perfection in a rich tomato and beef broth infused with fragrant oregano, basil, and a hint of garlic, this comforting soup delivers robust Italian-inspired flavors with every spoonful. Perfect for chilly evenings, it’s as satisfying as it is nutritious. Garnish with freshly grated Parmesan for an irresistible finishing touch. Ready in just 80 minutes, this one-pot wonder is an ideal weeknight dinner that serves up to six hungry appetites. Whether you’re craving homey comfort or a healthy, hearty meal, Italian Beef Barley Soup is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef chuck, cut into 1/2-inch cubes
- 1 medium yellow onion, diced
- 2 carrot, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 6 cups beef broth
- 14.5 ounces diced tomatoes, canned (with juice)
- 0.75 cup pearl barley, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 medium zucchini, diced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- Parmesan cheese, grated (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef chuck cubes and sear them on all sides until browned, about 5-7 minutes. Remove the beef and set it aside.
Reduce the heat to medium and add the diced onion, carrot, and celery to the pot. Cook for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant and the paste is slightly caramelized.
Pour in the beef broth and diced tomatoes with their juice. Stir to combine.
Return the seared beef to the pot along with the pearl barley, dried oregano, dried basil, and bay leaf. Stir well.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 40 minutes, stirring occasionally.
Add the diced zucchini to the pot and simmer for an additional 15-20 minutes until the barley and vegetables are tender.
Remove the bay leaf and stir in the chopped fresh parsley.
Season with salt and black pepper to taste. Adjust the seasoning as needed.
Serve hot, optionally garnished with grated Parmesan cheese.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 9077 mg | 395% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 32.8 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 467 mg | 36% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4630 mg | 99% | |
*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.
