We are in the full swing of winter here in Chicago, so I’ve been turning to hearty soups for dinner. I recently saw a recipe for beef barley soup in Every Day with Rachael Ray that caught my interest. So I made a few tweaks to suit my family’s taste and it is killer!

This is one soup I’ll be making again and again! Diced veggies and ground beef make it kid-friendly, but it was a major hit with the adults, too. Serve it up with a side of crusty bread or cheese and crackers—or just eat it alone—it’s definitely a one-dish wonder!

 Ingredients

  • 1 lb. lean ground beef
  • 1 onion, finely chopped
  • 2-3 clove garlic, minced
  • 1 can garlic and olive oil diced tomatoes
  • 1 tsp dried oregano
  • 6 cups beef broth
  • 3 medium-large sized carrots, diced
  • 3 ribs celery, diced
  • 2/3 cups pearl barley
  • ½ cup chopped flat leaf parsley
  • salt and pepper

Directions

  1. Brown beef with onions, garlic and a little salt and pepper until beef is well browned.
  2. Stir in tomatoes and oregano and simmer over high heat for two or three minutes.
  3. Add broth, carrots, celery and barley and return to simmer.
  4. Lower heat and cook one hour. Stir in parsley and salt and pepper to taste.

Winter Warm Up: Beef Barley Soup
Author: 
Recipe type: Dinner or lunch
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This is one soup I’ll be making again and again! Diced veggies and ground beef make it kid-friendly, but it was a major hit with the adults, too. Serve it up with a side of crusty bread or cheese and crackers—or just eat it alone—it’s definitely a one-dish wonder!
Ingredients
  • 1 lb. lean ground beef
  • 1 onion, finely chopped
  • 2-3 clove garlic, minced
  • 1 can garlic and olive oil diced tomatoes
  • 1 tsp dried oregano
  • 6 cups beef broth
  • 3 medium-large sized carrots, diced
  • 3 ribs celery, diced
  • ⅔ cups pearl barley
  • ½ cup chopped flat leaf parsley
  • salt and pepper
Instructions
  1. Brown beef with onions, garlic and a little salt and pepper until beef is well browned.
  2. Stir in tomatoes and oregano and simmer over high heat for two or three minutes.
  3. Add broth, carrots, celery and barley and return to simmer.
  4. Lower heat and cook one hour. Stir in parsley and salt and pepper to taste.