Description
Beef and Barley Soup is the quintessential comfort food that fills your kitchen with a warm, inviting aroma. This hearty soup features tender chunks of beef, nutritious barley, and a colorful medley of fresh vegetables simmered to perfection.
Ingredients
- 2 pounds beef chuck roast, cut into bite-sized pieces
- 1 cup pearl barley
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium beef broth
- 1 teaspoon dried thyme
- 2 bay leaves
Instructions
1. Sear the beef in a large pot over medium-high heat until browned on all sides; remove and set aside.
2. In the same pot, sauté onions, carrots, celery, and garlic until softened.
3. Add broth, thyme, and bay leaves; bring to a boil.
4. Return beef to the pot along with barley; reduce heat and simmer covered for about one hour until tender.
5. Adjust seasoning with salt and pepper before serving hot.
Notes
For richer flavor, deglaze the pot with a splash of red wine after searing the beef.
Use hulled barley instead of pearl barley for extra fiber—just increase cook time slightly.
This soup keeps well in the refrigerator for up to 4 days and freezes beautifully.
Add chopped parsley before serving for a fresh pop of color and flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg