Beef and barley soup

Beef and barley soup

All barley is high in fiber, but hulled barley is the most nutrient-dense. If you make this soup with pearl barley, use 2 cups water in step 4 and cook, covered, for 10 minutes in step 5.

Prep: 40 mins Total Time: 4 hours Servings: 6 Yield: Makes 9 1/2 cups


  • 2 tablespoons extra-virgin olive oil

  • 1 pound London broil, cut into 3/4-inch cubes

  • Coarse salt and freshly ground pepper

  • 1 large onion, chopped

  • 1 medium carrot, chopped

  • 8 ounces cremini mushrooms, trimmed and thinly sliced

  • 2 tablespoons minced garlic (from 4 cloves)

  • 2 tablespoons tomato paste

  • 3/4 cup dry red wine

  • 4 cups chicken stock

  • 3 cups water

  • 3/4 cup hulled or pearl barley, rinsed and drained

  • 1/4 cup coarsely chopped flat-leaf parsley

  • Garnish: grated fresh horseradish


  1. Heat 1 tablespoon plus 1 teaspoon oil in a medium Dutch oven or a large pot over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper, and brown on all sides, 5 to 7 minutes. Transfer to a plate using a slotted spoon.

  2. Reduce heat to medium. Add remaining 2 teaspoons oil, and cook onion, carrot, and mushrooms until golden, stirring occasionally, 12 to 15 minutes. Season with 1/2 teaspoon salt.

  3. Add garlic and tomato paste, and cook, stirring, until caramelized, about 2 minutes. Remove from heat, and add wine. Return to heat, and bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 5 minutes.

  4. Return beef to pot, and add stock and water. Bring to a boil. Reduce heat to low, and simmer, covered, stirring occasionally, for 1 hour.

  5. Add barley, and cook, covered, for 20 minutes. Uncover, and cook until beef and barley are tender, 20 to 25 minutes more. Stir in parsley. Divide soup among 6 bowls, and garnish with horseradish.

Cook's Note: Soup can be refrigerated for up to 5 days. Warm over low heat before serving.

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