Description
A hearty and comforting Beef Barley Soup filled with tender beef, earthy barley, and vibrant vegetables, perfect for chilly evenings.
Ingredients
Scale
- 1 pound beef (chuck or stew meat), diced
- 1 cup barley
- 4 cups beef broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: Additional vegetables (like peas or green beans)
Instructions
- Brown the beef: In a large pot, heat a drizzle of oil over medium heat. Add the diced beef and let it cook, undisturbed, for a few moments to develop a beautiful brown crust.
- Sauté the vegetables: Once the beef is nicely browned, add the chopped onion, carrots, celery, and minced garlic. Stir and cook until the vegetables soften, about 4-5 minutes.
- Mix in barley and broth: Sprinkle in the barley, then pour in the beef broth. Toss in the thyme and bay leaf, stirring everything together. Turn the heat up and bring to a gentle boil.
- Simmer away: Once boiling, reduce the heat to low. Cover and let it simmer for about 30-40 minutes, or until the barley is tender and the beef has cooked through.
- Season and serve: Taste and adjust seasoning with salt and pepper. Discard the bay leaf before serving. Ladle into bowls and enjoy!
Notes
This soup keeps well in the fridge for about 3 days and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg