Description
A hearty and comforting Beef Barley Soup recipe that is perfect for a cozy night in. Tender beef, nutritious barley, and a flavorful broth come together in this classic soup that will warm you up from the inside out.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 ½ pounds beef stew meat (cut into small cubes)
- Salt and pepper to taste
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 3 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 8 cups beef broth
- 1 (14.5 oz) can diced tomatoes (with juices)
- ¾ cup pearl barley (rinsed)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Brown the Beef: Heat olive oil in a large soup pot. Brown the seasoned beef in batches and set aside.
- Cook Vegetables: In the same pot, cook onion, carrots, and celery until softened. Add garlic and cook briefly.
- Add Ingredients: Return beef to the pot and add broth, tomatoes, barley, herbs, and Worcestershire sauce. Simmer until beef is tender and barley is cooked.
- Finish and Serve: Adjust seasoning, remove bay leaves, and garnish with parsley before serving.
Notes
- For richer flavor, make the soup ahead for the next day.
- Adjust cooking time if using quick-cooking barley.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 360
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
