Barbecued Beef and Barley Soup

A twist on a classic, serve this soup in the dead of winter when you are missing the grill the most.

Serves: 6Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy

Serves: 6


  • 2 Tbsp. vegetable oil
  • 1⁄2 lb. lean beef chuck, cut into 1⁄2-inch dice
  • 2 Tbsp. prepared barbecue sauce
  • 1 small white onion, peeled and diced
  • 1 celery stalk, diced
  • 2 medium carrots, peeled and diced
  • 2 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. brown sugar
  • 1 tsp. dry mustard
  • 1⁄3 cup dry pearl barley
  • 1⁄2 cup canned diced tomatoes
  • 1 can (16 oz.) beef consommé
  • 3 cups chicken broth
  • 1 Tbsp. Worcestershire sauce
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper


  • Heat the oil in a medium saucepan over medium-high. Brown the beef well. Add barbecue sauce and cook another minute, or until the sauce begins to darken.
  • Add the onion, celery, carrot, paprika, garlic powder, sugar, and dry mustard. Sauté for about 5 minutes or until the vegetables soften.
  • Add the barley, tomatoes, consommé, broth, and Worcestershire sauce. Bring to a boil, then reduce to a simmer. Cook gently for 40 minutes, uncovered.
  • Season with salt and pepper, and serve in warmed bowls.