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Beef Barley Soup

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A hearty and comforting soup filled with tender chuck roast, wholesome barley, and vibrant vegetables, perfect for chilly days and family gatherings.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Meat and Broth
  • 1 lb chuck roast Tender cut of beef.
  • 4 cups beef broth For rich flavor.
  • 2 cups water To adjust thickness.
Vegetables
  • 2 carrots diced carrots Adds sweetness and color.
  • 2 stalks celery Provides crunch and flavor.
  • 1 onion chopped onion Base flavor for the soup.
  • 3 cloves garlic, minced Enhances depth of flavor.
Grains and Seasonings
  • 1 cup barley For chewy texture.
  • 1 tsp thyme Adds herbal note.
  • to taste Salt and pepper Season to preference.
Garnish
  • to taste Parsley For a fresh touch.

Method
 

Preparation
  1. In a large pot, heat some oil and brown the chuck roast over medium heat until nicely seared on all sides. Remove the meat and set it aside.
  2. In the same pot, add a little more oil if needed, and sauté the chopped onions, diced carrots, and celery until they soften (about 5-7 minutes).
  3. Stir in the minced garlic, cooking for an additional minute until fragrant.
Cooking
  1. Return the chuck roast to the pot, then pour in the beef broth, water, barley, thyme, salt, and pepper. Mix everything well.
  2. Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 1.5 to 2 hours.
  3. Remove the chuck roast from the pot, shred it with two forks, and return the tender meat back into the soup.
  4. Serve hot, garnished with fresh parsley for a pop of color.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 4gSugar: 2g

Notes

For a lighter soup, you can substitute barley with quinoa or omit it. Recommended to serve with crusty bread, a green salad, or garnish with grated Parmesan or croutons.
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