Beef Barley Soup
A warm and hearty beef barley soup that wraps around you like a favorite blanket on a chilly day, featuring tender beef, chewy barley, and vibrant vegetables.
Ingredients
Main Ingredients
- 1 lb beef chuck roast Tender and rich, it's the star of the soup.
- 3/4 cup pearl barley Adds chewiness and absorbs the broth's flavors.
- 2 medium carrots, diced Sweet and colorful, they brighten up the dish.
- 2 stalks celery, chopped Adds crunch and a fresh taste.
- 1 medium onion, diced Brings a savory base that enhances all flavors.
- 3 cloves garlic, minced Provides a warm, aromatic boost.
- 6 cups low-sodium beef broth The flavorful liquid backbone of the soup.
- 2 leaves bay leaves Infuses a subtle depth to the broth.
- 2 tsp fresh thyme (or 1 tsp dried) Earthy notes that elevate taste.
- to taste salt and pepper Essential for balancing the flavors.
- 1 tbsp olive oil For sautéing the veggies and beef.
Instructions
Preparation
- Gather all ingredients and prepare them: dice the veggies, chop the beef, and measure out the barley and broth.
- Rinse the pearl barley under cold water to clean it.
- Heat olive oil in a large pot over medium heat.
Cooking
- Sauté the onions and garlic until soft and fragrant, about 2-3 minutes.
- Add the beef, cooking until browned on all sides.
- Stir in the carrots and celery; cook for an additional 5 minutes.
- Pour in the beef broth and add the bay leaves and thyme.
- Bring to a boil, then reduce heat, and simmer for 30 minutes.
- Add the pearl barley and season with salt and pepper, continuing to cook for another 20-30 minutes until the barley is tender.
Serving
- Remove bay leaves and whether serving immediately or refrigerating, give it a good stir.
- Ladle the soup into bowls, garnish with fresh herbs if desired, and enjoy warm!
Notes
Use quality beef for better flavor. This soup is meal-prep friendly and can be easily customized with different vegetables or grains.