Tuesday, April 19, 2011

Beef Barley Soup with Mushrooms and White Beans {Recipe}

Our household has been battling the sickies lately. First S and I got the sniffles, and then things caught up with Chris a few days later and it's still lingering a week later. Poor guy! I don't know about you, but when we're sick, we pretty much just want to eat warm, soothing comfort food. And nothing's heartier and healthier than a big, fat crock pot o' beef barley soup!!!

There are dozens of BBS recipes out there, but I like to jazz mine up a bit w/ mushrooms and a can of white beans! Extra fibre, protein and heartiness! Plus, this is one of those recipes that just gets better w/ age (to a certain point, of course :) It continues to thicken and takes on a stew-like texture which I love! And finally, it's sooooooooooooo quick and easy to make. I'm not fast in the kitchen by any stretch, but this is a recipe I can actually do in 30 minutes. ;)

  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 package stewing beef (about 1 1/2 lbs) chopped into 1/2" cubes
  • 1/2 lb of carrots, diced
  • 4 stalks of celery, cut in half length-wise and diced
  • 1 8 oz package of sliced mushrooms (I use button or baby bella)
  • 1 large can (28 fl oz) of diced tomatoes
  • 1 can (19 oz) of white beans
  • 2 large containers (30 fl oz or 900 ml each) of beef broth
  • 1+ cup of pot barley, washed
  • 1 bay leaf
  • 1 tsp dried basil
  • Salt & pepper to taste


1) Brown onion and stewing beef in a skillet on medium heat

2) Add beef and onion mixture along with all other ingredients except white beans into a large (4 qt) crockpot. 


3) Cook on low for 6+ hours

4) Add the white beans and cook another 1/2 hour


5) Add salt and pepper to taste, serve and enjoy!


Post a Comment