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Beef Barley Soup

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A hearty and comforting soup filled with beef, vegetables, and barley, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb beef stew meat, cut into cubes
  • 1 cup barley Use pearl barley for traditional texture.
  • 4 cups beef broth Can substitute with vegetable broth.
  • 2 pcs carrots, diced
  • 2 pcs celery stalks, diced
  • 1 pc onion, chopped
  • 1 can diced tomatoes (14.5 oz)
  • 1 cup corn (fresh or frozen)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add the beef and brown on all sides.
  3. Stir in the onions, carrots, celery, and garlic; cook until vegetables are softened.
Cooking
  1. Add the diced tomatoes, corn, thyme, salt, and pepper.
  2. Pour in the beef broth and bring to a boil.
  3. Reduce heat, add barley, and simmer for about 45 minutes or until the beef is tender and barley is cooked.
  4. Adjust seasoning as needed and serve hot.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 6gSugar: 4g

Notes

To serve, garnish with fresh herbs like parsley if desired. This soup pairs wonderfully with crusty bread or a side salad. Store in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
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