Description
A warm and hearty beef and barley soup perfect for winter nights.
Ingredients
Scale
- 1 lb beef chuck roast, cut into bite-sized pieces
- 1 cup pearl barley, rinsed
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 6 cups low-sodium beef broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium-high heat. Sear the beef chuck pieces until browned on all sides.
- Add onions, garlic, carrots, and celery; sauté for about five minutes until softened.
- Stir in rinsed pearl barley and add beef broth. Toss in thyme and bay leaves.
- Bring to a gentle boil, then reduce heat to low and cover. Simmer for about one hour or until beef is tender.
- Season with salt and pepper before serving. Garnish with fresh parsley if desired.
Notes
- Make sure to rinse the pearl barley before adding it to the soup.
- This soup can be made ahead of time and stored in the refrigerator for up to three days.
- Freezing the soup is also an option; just ensure it’s in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg