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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.

Step 2

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.

Step 3

In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes or until the vegetables start to soften.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the crushed tomatoes, beef broth, and seared beef back into the pot. Stir to combine.

Step 6

Stir in the pearl barley, dried basil, dried oregano, bay leaf, salt, and black pepper.

Step 7

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.

Step 8

Remove the bay leaf from the soup and discard.

Step 9

Taste the soup and adjust seasoning with additional salt and pepper, if needed.

Step 10

Serve the soup hot, garnished with fresh parsley and a sprinkle of grated parmesan cheese, if desired.

Nutrition Facts

Serving size	2929.1 grams (2929.1g)

Amount per serving	% Daily Value*
Calories	2503

Total Fat 141.90g	182%
Saturated Fat 53.40g	267%
Polyunsaturated Fat 2.80g
Cholesterol 353mg	118%
Sodium 9088mg	395%
Total Carbohydrate 173.50g	63%
Dietary Fiber 37.10g	133%
Total Sugars 27.40g
Protein 148.00g	296%

Vitamin D 24IU	119%
Calcium 1054mg	81%
Iron 22mg	124%
Potassium 4199mg	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.

Source of Calories

Fat: 49.8%

Protein: 23.1%

Carbs: 27.1%