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Beef Barley Soup

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 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.

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.