Description
A hearty and comforting beef barley vegetable soup filled with tender beef, nutritious vegetables, and wholesome barley.
Ingredients
Scale
- 1.1 lbs beef chuck or stewing beef, cut into ½-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 cup mushrooms, sliced (optional)
- 1 medium potato, peeled and diced (optional)
- ½ cup pearl barley, rinsed
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 cup water
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tsp salt (adjust to taste)
- ½ tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove the browned beef and set aside.
- In the same pot, add diced onion, sliced carrots, sliced celery, and optional sliced mushrooms. Sauté for 5 minutes until the vegetables begin to soften.
- Incorporate the minced garlic and cook for 1 minute, stirring continuously.
- Return the seared beef to the pot. Add the rinsed pearl barley, diced tomatoes with their juice, beef broth, water, bay leaves, dried thyme, dried rosemary, salt, and freshly ground black pepper. Include the diced potato if using.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1½ hours, stirring periodically, until both the beef and barley are tender.
- Remove and discard the bay leaves. Adjust the salt and pepper to your preference.
- Ladle the hot soup into bowls and garnish with freshly chopped parsley.
Notes
- Feel free to add other vegetables according to your preference.
- This soup can be stored in the refrigerator for up to 3 days.
- It can also be frozen for longer shelf life.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg