Y’all, we have had this Southwest Beef Bean & Barley Soup THREE times in the last two weeks. The first time I made it, Brian told me he could eat it every day – he liked it that much! This soup is a winner …. tried and true!
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Southwest Beef Bean & Barley Soup
The first time I made this, I didn’t add the beef or tomatoes … It felt like something was missing. The second time, I added the beef, but still feel like it needed something else. The third time I added the tomatoes. Delish – and perfect!
This soup is sooooo easy and so economical! You could easily make this vegetarian by leaving out the beef and switching the broth to vegetable broth.
My family really loved this soup …. I think it’s fair to say, we’ll be eating this often! I might even try a chicken version, too!
Southwestern Beef Bean & Barley Soup
Y'all, we have had this Southwest Beef Bean & Barley Soup THREE times in the last two weeks. The first time I made it, Brian told me he could eat it every day - he liked it that much! This soup is a winner .... tried and true!
Ingredients
- 1 tbsp. olive oil
- 1-1 1/2 lb. beef stew meat, chopped into small pieces
- 1 large onion, chopped
- 1 stalk celery, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 9 cups water
- 4 cups (one 32 oz. carton) reduced-sodium beef broth
- 1/2 cup pearl barley
- 1/3 cup dried black beans
- 1/3 cup dried great northern beans
- 1/3 cup dried kidney beans
- 2 tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. salt
- 1 can (14.5 oz.) petite-diced tomatoes
- Sour cream and green onions, optional
Instructions
- Heat oil in a Dutch oven or soup pot over medium-high heat.
- Add the beef and cook 3-4 minutes, stirring occasionally.
- Add the onion, celery, carrot and garlic.
- Cook, stirring occasionally, about 4-5 minutes.
- Add the water, broth, barley, all of the beans, chili powder, cumin and oregano. Bring just to a lively simmer over high heat, then reduce heat to maintain a simmer.
- Cook, stirring occasionally, about 2 hours. Add more water as necessary or if desired. Add the salt and tomatoes. Continue to cook an additional 30-45 minutes or until the beans are tender.
- Top individual bowls with sour cream and green onions, if desired.
Nutrition Information:
Amount Per Serving: Calories: 260Total Fat: 6gSaturated Fat: 2gCholesterol: 45mgSodium: 759mgFiber: 8gSugar: 4gProtein: 25g
Originally published on February 17, 2014. Updated on April 25, 2021.
How do you think this recipe would work in crock pot?? Sounds awesome (probably minus the beef! lol)
Although I have never tried it, I imagine it would work ok 🙂 Just take into account that the beans will need to cook for awhile in the crockpot and adjust your time accordingly! I would love to hear how it turns out if you do it in the crock pot!
This looks delicious!
This looks like a really hearty soup. Great for all the up and down weather that we have been having.
LOVE beef and barley soup. I'm definitely going to have to give this a try.
Jamie, love your soup – and your pics are fab! Cheers from Carole of Carole's Chatter
This looks so delicious! Pinned!
On the to make list! Thanks for sharing and when I make it, I'll link back to you when I make it.
This looks so hearty and flavorful, Jamie. It's the kind of soup that could make me go from being so-so about soup to being a fan. Thanks for sharing!
Yum! This looks delicious! With this cold weather, I feel like I have been making so much soup! This will be a great new recipe to try! Pinned:)
What a great looking soup! Love The flavours going on. Thanks again for sharing at Simple Supper.
Sounds great, full of warming and hearty flavours. Thanks for linking up at Sweet and Savoury Sunday, stop by and link up again this weekend!
G'day! Looks to be a warm, welcoming soup Jamie!
i could go for a taste right now!
Cheers! Joanne
http://whatsonthelist.net
Looks delicious! Are the beans added dry or have they been soaked overnight?
The beans are added dry.