Southwestern Beef Bean & Barley Soup
This Southwest Beef Bean and Barley Soup is easy, economical, and, best of all, utterly delicious! Here’s a soup recipe you’ll want to keep around for those chilly days.
Servings: 8 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 - 1 ½ pounds 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 reduced-sodium beef broth 32 oz carton
- ½ cup pearl barley
- ⅓ cup dried black beans
- ⅓ cup dried great northern beans
- ⅓ cup dried kidney beans
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 can petite-diced tomatoes 14.5 oz.
- sour cream and green onions for serving (optional)
Instructions
- Heat the oil in a Dutch oven or soup pot over medium-high heat.
- Add the beef and cook for 3-4 minutes, stirring occasionally.
- Add the onion, celery, carrot, and garlic.
- Cook, occasionally stirring, for 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, occasionally stirring, for 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.
- To serve, top individual bowls with sour cream and green onions, if desired.
Notes
- Got leftovers? You can use steak, roast beef, or leftover beef from the previous night’s dinner in place of the stew meat. Ground beef or ground turkey is great, too!
Nutrition
Calories: 306kcal | Carbohydrates: 33g | Protein: 29g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 692mg | Potassium: 1190mg | Fiber: 9g | Sugar: 5g | Vitamin A: 3289IU | Vitamin C: 8mg | Calcium: 104mg | Iron: 5mg
