Real Recipes From Real Home Cooks ®

tuscan beef and barley soup

(4 ratings)
Recipe by
Kim Biegacki
Youngstown, OH

We love beef and barley soup in our house and it was the perfect weekend to make some. It is such a hearty meal and so good with some crusty Italian bread spread with real butter. Now we prefer this with cuts of meat instead of ground. But if that's what you like switch it up and enjoy it just the same.

(4 ratings)
yield 8 - 12 servings
prep time 20 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For tuscan beef and barley soup

  • 4 c
    homemade beef broth or organic beef broth
  • 4 c
  • 3/4 c
  • 3 md
    potatoes, peeled and chopped
  • 2 can
    fire roasted tomatoes, diced
  • 3 box
    tuscan vegetables --- this goes in last
  • 1
    beef shank bone
  • 1 1/2 - 2 lb
    porterhouse steak, cut in bite size pieces
  • 1 - 2 Tbsp
    olive oil
  • 4 md
    celery stalks, chopped
  • 1 lg
    leek, chopped up fine
  • 4 md
    garlic cloves, minced
  • 1 - 2 Tbsp
  • 1/2 c
    marsala wine
  • 3 Tbsp
    onion flakes, dehydrated
  • 2 tsp
    black pepper
  • 1 1/2 tsp
  • 3 md
    sized bay leaves
  • 1 1/2 tsp
  • 1 Tbsp
    basil, dried
  • 1 tsp
    celery salt
  • 1 1/2 tsp
    bell's seasoning (salt free)

How To Make tuscan beef and barley soup

  • 1
    Get a large stock pot and add your broth and water. Bring to a boil and then add your diced potatoes, barley and fire roasted tomatoes and place on simmer.
  • 2
    Next, heat up your olive oil in a pan and sear off your 1 lb. beef shank bone and 1 or 2 porterhouse steaks. Remove from pan and directcly add your shank bone w/meat right to the pot. Then after your steaks have cooled, chop them into bite size pieces and add to pot.
  • 3
    Next, heat your butter and take your chopped celery and leeks and saute in pan for 8 to 10 minutes. Add your garlic after 4 minutes. Then add your marsala wine and finish sauteing in the wine. Add entire mixture to your soup pot. Then add all your seasonings and put the pot on simmer for 2 to 3 hours. Checking and stirring occasionally and add more water/broth is necessary.
  • 4
    Add these about 1/2 to 3/4 hour before soup is done. These are the Tuscan veggies I used that you can normally find in the frozen section of the grocery store. ---This has zucchini, red and yellow peppers, carrots & squash.
  • 5
    Now, you are ready to serve up your bowls of Tuscan Beef and Barley soup with some crusty Italian bread sliced w/some butter.
  • 6
    If you have any leftover then you can place in containers and freeze and use for a later meal.