Beef Barley Soup
Indulge in the warmth of homemade Beef Barley Soup, a comforting dish perfect for chilly nights. This hearty soup features tender beef, nutritious barley, and a colorful medley of fresh vegetables simmered to perfection in a savory broth. It’s not only filling but also easy to customize with your favorite veggies or grains. Whether you’re meal prepping for the week or serving family and friends, this recipe is sure to satisfy everyone at your table. Enjoy every spoonful of rich flavors that bring comfort and nourishment!
- Prep Time: 20 minutes
- Cook Time: 125 minutes
- Total Time: 2 hours 25 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound beef stew meat
- 6 cups low sodium chicken broth
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 3 carrots, chopped
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- ¾ cup pearl barley, rinsed
- 1 teaspoon dried thyme
- 2 bay leaves
- ¾ teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
Instructions
- Heat olive oil in a Dutch oven over medium-high heat; brown the beef cubes on all sides.
- Remove the beef and cook the onions, celery, carrots, and mushrooms until softened.
- Stir in garlic, thyme, and tomato paste; cook briefly until fragrant.
- Return the beef to the pot with any juices; add chicken broth and bay leaves.
- Bring to a simmer; cover and cook for 45 minutes on low heat.
- Add rinsed barley; cover and simmer for another 45-60 minutes until both barley and beef are tender.
- Adjust consistency with more broth if needed; season before serving garnished with fresh parsley.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Find it online: https://recipesbypenelope.com/beef-barley-soup/