Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
1 tbsp olive oil- 1 onion chopped
1 clove garlic minced
2 carrots sliced- 1 celery rib sliced
- 2 cups cooked beef
- 6 cups reduced-sodium beef broth
- 1 can petite diced tomatoes 14.5 oz, with juices
½ green bell pepper diced- ⅔ cup pearl barley
1 tbsp Worcestershire sauce- ¼ tsp dried thyme
- 1 packet beef gravy mix
1 bay leaf- 2 tbsp red wine optional
- 2 tbsp chopped fresh parsley or 2 tsp dried parsley
- salt and black pepper to taste
Instructions
- Heat the oil over medium heat in a soup pot. Cook the onion and garlic until soft.
- Add the other ingredients and bring to a boil. Reduce the heat, cover and simmer for 40 to 50 minutes, until the barley is tender.
- Remove the bay leaf and taste for salt and pepper.
Notes
The barley continues to absorb broth as it sits. Thin reheated soup with a splash of broth or water.
Adapted from Holly Nilsson, Spend With Pennies.
