Description
This Hearty Beef and Barley Soup is the ultimate comfort food. Packed with tender beef, nutty barley, and loads of veggies, it’s a warm and filling meal perfect for chilly days. It’s easy to make and even better the next day!
Ingredients
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1 lb beef stew meat, cut into bite-sized pieces
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1 tbsp olive oil
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1 medium onion, diced
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2 carrots, sliced
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2 celery stalks, sliced
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3 cloves garlic, minced
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6 cups beef broth
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1 cup pearl barley
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1 can (14.5 oz) diced tomatoes, undrained
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1 tsp dried thyme
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1 tsp dried parsley
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1 bay leaf
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Salt and pepper, to taste
Instructions
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Heat olive oil in a large pot over medium-high heat. Add beef and cook until browned on all sides, about 5–7 minutes.
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Add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally.
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Stir in garlic and cook for another minute until fragrant.
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Pour in beef broth, diced tomatoes (with juice), and add barley, thyme, parsley, bay leaf, salt, and pepper.
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Bring to a boil, then reduce heat to low. Cover and simmer for 45–50 minutes, or until the barley is tender and beef is fully cooked.
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Remove bay leaf before serving. Adjust seasoning if needed.
Notes
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You can substitute beef stew meat with leftover roast or ground beef.
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This soup freezes well — just let it cool completely before storing.
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Add more broth if it thickens too much after storing.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 55mg