Beef Barley Soup
This hearty and nourishing Beef Barley Soup combines tender beef, nutritious barley, and a medley of vegetables, making it an ideal dish for cold days. Packed with flavor, this soup is easy to prepare and perfect for a family dinner.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 set Measuring cups and spoons
- 1 Cutting board
Ingredients
- 1 pound beef chuck, cut into 1-inch cubes
- ½ cup pearl barley
- 1 medium onion, diced
- 2 carrots sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 2 leaves bay
- 1 teaspoon dried thyme
- salt and pepper to taste
- 2 tablespoons olive oil
- fresh parsley for garnish optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
- In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook for about 5 minutes until the vegetables begin to soften.
- Add the minced garlic and cook for an additional 1 minute, stirring frequently.
- Return the browned beef to the pot along with the pearl barley, diced tomatoes (with juices), beef broth, bay leaves, and thyme.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 45-50 minutes, or until the beef is tender and the barley is cooked.
- Season with salt and pepper to taste. Remove the bay leaves before serving.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Notes
For a thicker soup, you can reduce the amount of beef broth by one cup.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
Feel free to add more vegetables like potatoes or green beans for added nutrition.