Easy Homemade Beef Barley Soup (Dairy-Free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty beef and barley soup packed with tender beef, vegetables, and chewy barley in a deeply flavored broth. Cozy and filling, it's ideal for make-ahead lunches and chilly nights.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1½ lbs boneless beef chuck roast
- 2 tsp Kosher salt
- ½ tsp freshly ground black pepper
- 2 Tbsp neutral oil ()
- 4 large carrots, (peeled and cut into ½" pieces)
- 1 large sweet onion, (cut into ½" pieces )
- 2 ribs celery, (diced)
- 3 cloves garlic, (finely chopped, about 2 Tbsp)
- 2 Tbsp tomato paste
- 2½ quarts (10 cups) low-sodium chicken stock, (or a combination of chicken stock and water, plus more water as needed)
- 1 Tbsp balsamic vinegar, (Worcestershire or soy sauce work too!)
- 4 sprigs fresh thyme
- 1 dried bay leaf
- ¾ cup pearled barley, ((7 oz))
- 1 medium lemon, (juiced)
- Fresh parsley or dill ()
At a glance
PER SERVING · TIME 200M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 554mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 453mg
- Calcium
- 45mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 554MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.