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Barley, Beef & Broccoli Soup


½ lb (250 g) lean ground beef
1 small onion, chopped
1 clove garlic, minced
½ cup (125 mL) pot or pearl barley
2 (900 mL) cartons no salt added beef broth
1 bunch broccoli
2 large tomatoes
3 celery stalks
1 medium zucchini
1 (284 mL) can sliced mushrooms
1 tsp (5 mL) chili powder
¼ tsp (1 mL) salt or to taste
¼ tsp (1 mL) pepper or to taste
Grated cheddar cheese (optional)

In a large pot or Dutch oven, brown ground beef; add onion and garlic and sauté for 3 minutes. Drain fat. Add barley and beef broth. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.

Meanwhile, chop broccoli, tomatoes, celery and zucchini into bite-sized pieces; add to barley mixture along with mushrooms and chili powder. Bring to a boil. Reduce heat, cover and simmer for 25 minutes, stirring occasionally. Season to taste with salt and pepper. Serve sprinkled with cheddar cheese, if desired.

Makes 6 servings.

Nutritional Information (per serving):

Calories: 230
Protein: 18 g
Carbohydrate: 27 g
Fibre: 6 g
Sugars: 7 g
Fat: 6 g
Saturated Fat: 2 g
Trans Fat: 0.4 g
Cholesterol: 34 mg
Sodium: 413 mg
Potassium: 727 mg