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–+ servings

Beef Barley Soup

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A hearty and comforting bowl of Beef Barley Soup filled with tender beef, wholesome vegetables, and chewy barley, perfect for busy weeknights or family gatherings.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Meat and Base
  • 2 pounds beef stew meat or chuck roast Feel free to substitute with another protein.
  • 8 cups beef broth Vegetable broth can be used for a vegetarian option.
Vegetables
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, chopped
  • 2 medium tomatoes, diced
  • 1 cup corn (frozen or fresh)
  • 2 cloves garlic, minced
Grains and Seasonings
  • 1 cup barley Add midway through simmering to avoid mushiness.
  • 1 teaspoon thyme Consider substituting with rosemary for different flavor.
  • 1 leaf bay leaf
  • 2 tablespoons olive oil For searing the beef.
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the beef and sear on all sides until it’s nicely browned.
  2. Remove the seared beef and set aside. In the same pot, toss in the onions, carrots, and celery. Sauté until the vegetables have softened.
  3. Stir in garlic, tomatoes, and corn. Allow them to cook for another 2 minutes.
Cooking
  1. Return the beef to the pot and add the barley, beef broth, thyme, bay leaf, salt, and pepper. Mix to combine.
  2. Bring to a boil, then reduce the heat to simmer gently for 1.5 to 2 hours, or until the beef is tender and barley is cooked.
  3. Adjust the seasoning as needed and serve hot!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 5gSugar: 5g

Notes

Serve garnished with fresh parsley, and consider pairing with crusty bread or a light salad. For storage, refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
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