Beef Barley Soup
A warm and hearty Beef Barley Soup packed with protein, fiber, and flavorful vegetables, perfect for chilly days.
Ingredients
Main ingredients
- 1 tablespoon oil For sautéing the beef and vegetables.
- 1 pound beef cut into cubes (I used chuck roast) Use inexpensive cuts for best flavor.
- 1 diced onion Adds sweetness and flavor.
- 3-4 diced carrots Adds sweetness and texture.
- 2 ribs chopped celery Contributes to overall vegetable flavor.
- 2 teaspoons minced garlic Enhances flavor profile.
- 1.5 teaspoons salt Adjust to taste.
- 1 teaspoon dried thyme Adds herbaceous flavor.
- 0.5 teaspoon black pepper Adds mild heat.
- 5 cups low sodium beef broth Use quality broth for better taste.
- 0.75 cup pearl or pot barley (rinsed) Rinsing removes excess starch.
- 3 tablespoons tomato paste Enhances the richness of the soup.
- 2 bay leaves Add depth of flavor during cooking.
- to taste fresh parsley (for garnish) For serving.
Instructions
Preparation
- In a large Dutch oven or soup pot, heat 1 tablespoon of oil over medium-high heat.
- Add 1 pound of beef cut into cubes and cook until browned on each side, about 2 minutes per side. Remove the beef from the pot and set aside.
Cooking
- To the pot, add 1 diced onion, 3-4 diced carrots, and 2 ribs of chopped celery. Cook and stir for 3-4 minutes, until the onion is translucent.
- Add 2 teaspoons of minced garlic, 1 ½ teaspoons of salt, 1 teaspoon of dried thyme, and ½ teaspoon of black pepper. Cook and stir for 1 minute.
- Stir in 5 cups of low sodium beef broth, ¾ cup of rinsed barley, 3 tablespoons of tomato paste, and 2 bay leaves.
- Bring to a boil over medium-high heat, then reduce heat to medium-low. Add the beef back to the pot, cover, and simmer for 35-45 minutes, stirring occasionally, until the barley and carrots are tender.
Serving
- Ladle the soup into bowls and add a sprinkle of fresh parsley for garnish. Serve warm.
Notes
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, freeze the soup for up to 3 months. Just let it cool completely before transferring to a freezer-safe container.