Beef, Barley & Black Bean Soup

My only salvation during the winter months is hot soup for dinner. I love soup so much, I often consider making it during the summer, but opt out to keep the kitchen cool.

This recipe I have changed and tweaked over the years, and tonight, I think I finally hit the jackpot. Try it and see what you think. The original recipe calls for the ground beef, but I prefer the roast. (I use the leftover roast from Sunday dinner.)

10 20 09_beef barley black bean soup_0120

  • 2 cups cooked roast beef, cubed (or 1 lb ground beef)
  • 1 cup carrots, thinly sliced
  • 1/2 cup celery, sliced
  • 3/4 cup uncooked, quick cooking barley
  • 6 cups water
  • 1 pkg dry Onion Soup mix
  • 4.25 oz can diced tomatoes, undrained (I blend this up before adding.)
  • 5 oz can black beans, rinsed and drained

If using ground beef, cook over medium high heat until browned.  Drain. Stir in remaining ingredients, except beans. (If using leftover roast, add it now.)

Heat to boiling; reduce heat. Cover and simmer about 15 min. or until barley and vegetables are tender.

Stir in beans. Cover and simmer 2-3 minutes or until heated through.  Thicken if desired.

1 comment:

  1. I made the soup with left over beef which i cubed, fresh tomatoes, carrots, celery and traders Joe’s black bean soup. I also added 2 thinly sliced peppers for spice to give it a West African taste. I then sautéed the vegetables an herbs with the beef in ¼ cup palm oil. Then I folded the entire ingredients into a slow cooker with 1 cup of barley. I then cooked in a slow cooker for 6 hours. The family can’t stop raving about it.